Greek Yogurt Egg Salad Sandwich

Ingredients

• Greek yogurt

  Plain, whole fat

  5 ½ oz or 156g

• Mayonnaise-like dressing

  Regular, with salt

  1 tbsp or 15g

• Dill weed

  Spices, dried

  1 tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Baguette Bread

  Budgens

  2 oz or 57g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Arugula

  Raw

  2 cup or 40g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Egg

  Whole, fresh eggs

  8 large or 400g

Directions

1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
2. In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
3. Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture. Enjoy!

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