Prep time: ten minutes
Cook time: quarter-hour
Yield: four servings
Ingredients
6 eggs
1/3 cup Greek yoghourt
1/2 teaspoon juice
Pinch of pepper
1/4 cup onion, thinly sliced
1 celery stalk, thinly sliced
1 tablespoon contemporary dill, chopped
8 giant lettuce leaves
8 slices food grain bread
Preparation
In a medium pot, place the eggs and fill with water. Bring the water to a boil high heat.
Continue boiling for five minutes.
Turn off the warmth and canopy, permitting the eggs to rest for five minutes.
Pour off the water, and canopy the eggs with ice for five minutes.
Peel the eggs and place them in an exceedingly medium bowl.
Smash the eggs with a fork and stir within the yoghourt till a chunky paste forms.
Mix within the juice and pepper to style.
Stir within the onion, celery, and dill till incorporated.
Toast the bread, and serve the egg dish on two|the two} slices of bread with 2 leaves of lettuce ever