Description
Gluten-free, high protein and great for kids and adults. Use those leftover hard-boiled eggs!
Ingredients
- 2 Hard Boiled Eggs, Roughly Chopped
- 3 Tablespoons 2% Plain Greek Yogurt
- 1-½ Tablespoon Green Onion, Sliced
- ½ teaspoons Onion Powder
- ¼ teaspoons Smoked Paprika Or Regular
- ¼ teaspoons Garlic Powder
- 4 slices Bread, Of Choice (I Used Gluten-Free Pumpernickel)
- 1 Tablespoon Room Temperature Butter
- 2 ounces, weight Cheddar Cheese, Sliced
Preparation
In a medium bowl, mix eggs, Greek yogurt, green onion, onion powder, smoked paprika and garlic powder. Season to taste with salt and pepper.
Rub one side of all the slices of bread with butter (3/4 teaspoon per slice.) Additionally, heat a griddle on medium/low heat.
Lay all the slices of bread, butter side down on the heated griddle, placing sliced cheese over two of the bread slices (1 ounce cheese per slice). Cook until cheese begins to melt and the underside of each slice of bread is lightly golden and crispy, about 3–6 minutes.
Transfer the slices to a plate, and divide the egg salad mixture evenly between the slices of bread with the melted cheese. Top with remaining, plain bread. Devour.
