4 Servings 10 min Cook
8 Large Egg, Hard-Boiled
1 Oz Greek Yogurt
1 Tbsp Mayonnaise-Like Dressing
1 Tsp Dill Weed
1 Tsp Salt
1 Tsp Pepper
2 Oz Baguette Bread
2 Medium whole (2-3/5" dia) Tomatoes
2 Cup Arugula
1 Fruit Avocados
Place eggs in a large saucepan and cover with cold water by 1 inch.
Bring to a boil and cook for 1 minute.
Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.