Egg salad toast

Ingredients

• 2Large egg
• 70 gPlain nonfat Greek yogurt
• 5 gYellow mustard
• 20 gCelery — finely diced
• 3 gFresh dill — chopped
• 35 gWhole grain bread — 1 small slice
• 0.2 gGround black pepper

Steps

1. 1

   Hard-boil the eggs

   Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, cover and leave for about 12 minutes. Check that both whites and yolks are firm.

2. 2

   Cool and chop

   Cool the eggs in cold water, peel and chop into small pieces. Drain away water before mixing.

3. 3

   Make the salad

   Fold the eggs together with yogurt, mustard, celery, dill and pepper. Toast the bread and spoon the salad over it just before eating.

Notes

• Refrigerate in a covered container at 40°F / 4°C or below. Use within 3 days.
• Use ready-cooked hard-boiled eggs to shorten preparation. This time estimate assumes you cook the eggs from raw.