Egg Salad Sandwich


6 eggs

70g FAGE Total, FAGE Total 2% or FAGE Total 0%

3 tablespoons minced celery

2 tablespoons minced chives

1 tablespoons Dijon mustard

2 teaspoons lemon juice

½ teaspoon fine sea salt

¼ teaspoon black pepper

¼ teaspoon curry powder

To Serve:

4 thick slices sourdough bread, toasted

1 bunch watercress, trimmed

  1. Egg Salad: In a large pot with a steamer insert or steamer basket inside, bring water to a rolling boil. Using tongs, place eggs in steamer basket, cover pot, and steam for 10 minutes. While eggs steam fill a medium bowl with ice water. Transfer eggs to ice water bath and let cool completely.
  2. Crack eggs all over, peel, and roughly chop. Transfer to a medium bowl and add FAGE Total, celery, chives, mustard, lemon juice, salt, pepper, and curry powder. Stir gently to combine.
  3. To Serve: Divide egg salad between bread slices and top with watercress. Serve immediately.
  4. Refrigerate any leftover egg salad in an airtight container up to 4 days.