Egg Salad Sandwich

Here I've made a healthy twist to the otherwise not so healthy American staple sandwich.

Instead of Mayonnaise I use fat free plain yogurt (organic). Yogurt adds protein, where as mayo is purly fat- that's all- with absolutely no beneficial nutritional value.

I've recently been making the conscious effort to eat more protein. I am currently teaching 15 classes a week at a gym and realized that some days the only protein I had was fat free plain yogurt and quinoa.

Being a pescatarian who doesn't eat soy (tofu) or gluten (seitan) and rarely fish, it is quite tricky to be sure I am getting the proper nutrients. Lately I have been feeling a little weak and constantly hungry, so I decided a good first step would be to have hard boiled eggs always on hand.

I boiled a 6-pack carton of local, organic, free-range eggs (haha so ridiculous) and they sat in my fridge un-touched for a week....until today...

Look you can even see the whole grains of millet in my gluten free bread!

Yields 2 open face sandwiches

Ingredients:

2 hard boiled eggs, chopped

2 celery stocks chopped

1/4 cup plain yogurt

1 T fresh herbs chopped (dill, parsley and/or chives)

pinch of tumeric

salt and pepper

lettuce (tomatoes, avocado, sprouts, toppings are up to you)

2 slices of bread (I used Gluten Free Millet bread)

Toast 2 slices of bread and top each with a few pieces of lettuce

Meanwhile, Combine the first 5 ingredients in a bowl and mix well, but gently. I like to keep the eggs in pieces, not mashed.

Top each piece of toast with the egg mixture.

Garnish with herbs, sprouts, avocado, etc.

That's it - easy peasy

This gets pretty messy. I suggest not eating it in front of a guy you are trying to impress.