Ingredients

The following ingredients have 2 Servings
  • 2 Hard Boiled Eggs, (roughly chopped)
  • 3 Tbsp 2% Plain Greek Yogurt
  • 1 1/2 Tbsp Green onion (sliced)
  • 1/2 tsp Onion powder
  • 1/4 tsp Smoked paprika (or regular)
  • 1/4 tsp Garlic powder
  • Salt/pepper to taste
  • 1 Tbsp Room temperature butter
  • 4 Slices Bread, (of choice (I used GF pumpernickel))
  • 2 Oz Cheddar cheese, (sliced)

Instruction

  • In a medium bowl, mix the 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 tsp 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 oz of cheese per slice)
  • Cook until the 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.