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Egg Salad on Rye with
Tomato and Arugula
Yield: 1 Meal
EGG SALAD:
2 large hard-boiled eggs, peeled and diced
1 tablespoon Greek yogurt
1 teaspoon mayonnaise
1/2 teaspoon yellow mustard
2 tablespoons finely diced celery
1 tablespoon chopped fresh chives
Salt and pepper to taste
2 PIECES WHOLE RYE CRISPBREAD
SLICED TOMATO AND ARUGULA
GRAPEFRUIT SEGMENTS
PREPARATION
1.
Add all egg salad ingredients to a small bowl. Toss gently
to combine.
2.
Pack grapefruit segments for a refreshingly tart finish
to the meal.
3.
When it's time to eat: stack each crispbread with arugula, sliced
tomatoes and egg salad for two open-faced sandwiches.
Find additional recipes at:
www.rubbermaid.com/balance
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