Ingredients:

  • 4 large pasteurized eggs
  • 1/4 cup plain full-fat Greek yogurt
  • 1 tbsp pasteurized avocado oil mayo
  • 1 rib celery, finely diced (approx. 30g)
  • 1 tbsp red onion, minced
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh chives or dill, minced
  • 4 slices sprouted grain or whole wheat bread
  • 1 cup fresh baby spinach, triple-washed
  • 1/2 English cucumber, thinly sliced

Instructions:

  1. Place eggs in a single layer in a medium saucepan and cover with 1 inch of cold water. Bring to a rolling boil.
  2. Immediately turn off the heat, cover the pan, and let the eggs sit for exactly 12 minutes to ensure yolks are fully set and food-safe.
  3. Transfer eggs immediately to a large bowl filled with ice and water. Let sit for 5 minutes to shock and prevent overcooking.
  4. Peel the eggs under cool running water and pat dry. Finely chop or mash with a fork in a medium mixing bowl.
  5. In a separate small bowl, whisk together Greek yogurt, pasteurized mayo, Dijon mustard, and lemon juice until smooth.
  6. Fold the creamy binder, diced celery, minced red onion, and herbs into the mashed eggs. Season with salt and pepper.
  7. Toast the sprouted grain bread. Layer with baby spinach and sliced cucumbers, then scoop the egg salad mixture onto the slices to assemble the sandwiches.