Egg Salad Sandwich
2 Hard-Boiled Eggs (see Chapter 1)
1 tablespoon whole plain Greek yogurt
2 teaspoons Dijon mustard
1⁄8 teaspoon (or to taste) paprika
Salt and pepper, to taste
1 lettuce leaf
1⁄4 small tomato
2 pita pocket halves
Peel the eggs, chop, and place in a small bowl. Mash the eggs with the Greek yogurt and the Dijon mustard. Stir in the paprika, salt, and pepper.
Shred the lettuce leaf. Finely chop the tomato to yield about 2 heaping tablespoons. Stir the lettuce and tomato into the egg mixture.
If using bread, spread half of the mixture on 1 slice of bread. Place the other slice on top and close. If using pita pockets, stuff half of the egg mixture into each pocket. If not eating immediately, store in a resealable plastic bag or a plastic container in the refrigerator until ready to eat.