Greek Yogurt Egg Salad Sandwich

For the Egg Salad: 

• 8 Hard boiled eggs, chopped
• 1 Green onion stalk, thinly sliced both white and green parts
• 2-3 TBSP coarse dijon mustard, new primal brand
• Fresh lemon juice from 1/2 a lemon
• 1/2 Cup greek yogurt, plain
• 2 TBSP dill relish
• 1 TBSP fresh dill leaves
• 1/2 TSP black pepper
• 1/2 TSP salt
  

Assembling the Egg Salad Sandwich:

• Pretty Plate egg salad
• Fresh tomato slices
• Fresh cucumber slices
• Spinach leaves, stems removed
• Bread of choice, toasted to your liking
  

1. Heat a pot of water over high heat. Once boiling add your 8 eggs. Boil over medium high heat for 16 minutes. When done, remove the eggs from heat and immediately place them in an ice bath. Leave them in the ice bath for 2-5 minutes.
2. When eggs have cooled down, gently tap them on your counter to crack their shell. Peel the eggs shell off the hard boiled eggs and set aside.
3. When all eggs are peeled, chop them and place both egg whites and yolks in the bowl.
4. Thinly slice your green onion, and add both the white and green parts to the bowl with the chopped eggs.
5. Tear your dill leaves from their stems. Measure out 1 TBSP and add to the bowl.
6. Add all remaining items: 2-3 TBSP coarse dijon mustard, lemon juice, 1/2 cup greek yogurt, 2 TBSP dill relish, 1/2 TSP black pepper and 1/2 TSP salt.
7. Mix all items together in your bowl and mix well.
8. To assemble your sandwich: place down 4 tomato slices (I love tomato and I also love layering fresh vegetables), few spoonfuls of egg salad, top with slices of cucumber and then last your spinach leaves. Place your other piece of toasted bread on top. Press down and slice in half.
9. ENJOY!