Eggs are so versatile, easy to prep, high in protein, and for years had a bad rap. Throwing away the yolk in an effort to lower cholesterol and improve heart health is becoming a thing of the past. Whew, glad that era is almost over. Tossing the yolk means missing out on great sources of Vitamin D, Vitamin K2, Biotin, and Choline. These nutrients keep our brain, liver, heart, skin, hair, and nails healthy. It’s only the incredible, edible egg if you eat the whole thing!
Tzatziki comes from Greek origins and it’s a wonderful mix of Greek yogurt, lemon juice, cucumber, garlic, and fresh dill. I used a store bought version made by Hannah Foods and sold at Costco. If time permits, I use a recipe for homemade tzatziki from food.com. By using tzatziki as the “glue” in egg salad, instead of traditional mayo or plain Greek yogurt, many of the savory seasonings like garlic and dill are already added.
Ezekiel bread contains no flour and is made up of a mixture of grains and legumes—organic wheat, millet, spelt, barely, soybeans and lentils (all sprouted). The flour made from sprouted grains provides more protein, vitamins and minerals than refined flours, thanks to specific biochemical changes during germination that increase the accessibility of vitamins and capture proteins and carbohydrates in enhanced states. I don’t care for the texture unless it’s toasted and then it makes a great base for open-faced sandwiches.
Tzatziki Egg Salad on Toasted Ezekiel Bread
- 2 hard boiled eggs, chopped
- 2 Tablespoons Tzatziki
- 1 green onion, thinly sliced
- 2 Tablespoons chopped celery
- 10-12 Spinach leaves, chopped
- Salt & pepper to taste
- 1 small tomato, chopped
- 1 slice Ezekiel bread, toasted
Directions: Mix all ingredients (eggs, tzatziki, onion, celery, spinach, salt, and black pepper). Spread egg salad on top of one piece of toasted Ezekiel bread and top with chopped tomatoes. Sprinkle with additional black pepper if desired.