Dill Greek-yogurt egg salad sandwich

Tick anything you already have.

• 4 large eggs
• 3 tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 2 green onions, sliced
• 4 slices whole-grain bread (look for ~100mg sodium or less per slice)

Instructions

1. 1Boil the eggs 10 minutes, then cool under cold water.
2. 2Chop and fold with yogurt, mustard, dill and green onions.
3. 3Spoon onto bread with crisp lettuce.