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Ingredients
Ingredients
2 cups of leafy greens (kale, spinach, arugala, or cabbage)
4 eggs
½ cup plain greek yogurt
2 tbsp. Dijon mustard
Time
Time
Active Cooking: 12 Minutes
Passive: 0 Minutes
Overall: 12 Minutes
Estimated Cost
Estimated Cost
Overall: $9.50
Makes Serving: 1 Serving
Must be stored in a fridge after preparing.
What you'll need:
Stovetop
Directions
Directions
Put eggs in a pot of water on the stove on high and bring to a boil.
Reduce the heat and cover with a lid and boil for eight minutes.
Drain the water and submerge the eggs in ice water until cool enough to peel.
Peel the eggs and then place them in a bowl and begin to smash with a fork.
Add the greek yogurt, Dijon mustard, and stir.
Place on top of greens in a bowl.
Optional: Mix the eggs into the greens.
Possible Substitutions
Possible Substitutions
To Lower Price:
Use frozen or low sodium canned vegetables
For dietary restrictions:
Use dairy free yogurt
substitute leafy greens for another type of vegetable
Possible Additions
Possible Additions
half an avocado
garlic, onion, mustard, dill, pepper, or celery seed
spicy addition like cayenne, jalapenos, or banana peppers (can be canned)
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