Egg Salad on Rice Cakes
Serves
2
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
6 eggs
0.7 oz (20 g) fresh dill, chopped
2 green onions, sliced
1 lemon, juiced
2.1 oz (60 g) 2% fat Greek yogurt
1 tsp Dijon mustard
6 rice cakes
1 tomato, sliced
Nutrition
(Per Serving)
Calories
348
Fats
16 g
Protein
24 g
Carbs
27 g
Instructions
- Boil eggs for 7 minutes, then rinse with cold water and drain. Peel eggs and mash in a bowl with a fork.
- Mix in dill, green onions, lemon juice, Greek yogurt, and mustard. Season with salt and pepper.
- Spoon egg salad onto rice cakes, top with sliced tomato, garnish with extra dill, and season with pepper.