Egg Salad on Rye
Makes 1 serving

INGREDIENTS
3 large Eggs
2 Egg whites
60 g Greek yogurt, 0%
8 g Dijon mustard
20 g Spring onion
2 slices Rye bread

METHOD
1. Boil the eggs for eight minutes, cool them under the tap and peel.
2. Chop them roughly and fold through the yogurt, mustard, spring onion and plenty of pepper.
3. Pile it onto the rye rather than spreading it thin.

Contains gluten cereals, milk, eggs and mustard.

RECIPE NOTES
Yogurt and mustard instead of mayonnaise saves roughly 150 kcal and tastes sharper, which egg wants.

Full recipe: https://www.getfuel8.com/recipes/egg-salad-rye
