The Dish
Enjoy this quick egg salad made with more wholesome ingredients. Hard boiled eggs are chopped and combined with a flavorful combination of plain Greek yogurt, Dijon mustard, fresh basil, and paprika, and lightly seasoned with salt and pepper. Whole wheat toast serves as the perfect vessel for this easy breakfast, lunch, or snack option.
Hacking this Recipe
On average, 1 whole egg equals 2oz or roughly 50g, averaging about 2 eggs per person for this recipe. If you’re anything like us, we have a couple of hard boiled eggs cooked and ready to go in the refrigerator. If not, bring a pot filled with water to a boil, add the eggs, and cook for 10 minutes. Cool, peel, and refrigerate until ready to eat.
For the whole wheat bread, we calculated each slice to be approx. 1oz (25g), averaging 2 slices of bread per person for this recipe.
You can certainly make this salad well in advance, refrigerating for a day or two before serving.