Greek Yogurt Egg Salad Sandwich

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Dill weed

  Spices, dried

  1 tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• 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, then cook for 1 minute. Cover with a lid, remove from heat, and let sit for 8-10 minutes. Drain and cool before peeling and dicing.
2. In a large bowl, mash the eggs with Greek yogurt, mayonnaise, dill, salt, and pepper to taste.
3. Assemble the sandwiches on baguette with arugula, tomatoes, avocado, and the egg salad mixture. Serve and enjoy!