Egg Salad on Rice Cakes

https://video.wixstatic.com/video/9a290e_02d314b9edf942a9a82e30241cf85c5f/1080p/mp4/file.mp4

Serves 2 - 20 Minutes

What you need:

• 6 eggs

• 0.7 oz (20g) fresh dill

• 2 green onions

• Juice of 1 lemon

• 2.1 oz (60g) Greek yogurt

• 1 tsp Dijon mustard

• 6 rice cakes

• 1 tomato

  
  

What to do:

Boil eggs for 7 minutes, cool, peel, and mash.

Mix with dill, green onions, lemon juice, yogurt, and mustard.

Season.

Spread on rice cakes, top with tomato, garnish with dill, and serve.

Nutrition Facts: 348 kcal — 27g carbs — 24g protein — 16g fat