Egg salad sandwich

3-4 servings

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.