For Egg Salad:
¼ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
3 tbsp minced celery
2 tbsp minced chives
1 tbsp Dijon mustard
2 tsp lemon juice
½ tsp fine sea salt
¼ tsp black pepper
¼ tsp curry powder
4 thick slices sourdough bread, toasted
1 bunch watercress, trimmed
- Egg Salad: In a large pot with a steamer insert or steamer basket inside, bring 2” water to a rolling boil. Using tongs, place eggs in steamer basket, cover pot, and steam for 10 minutes. While eggs steam fill a medium bowl with ice water. Transfer eggs to ice water bath and let cool completely.
- Crack eggs all over, peel, and roughly chop. Transfer to a medium bowl and add FAGE Total, celery, chives, mustard, lemon juice, salt, pepper, and curry powder. Stir gently to combine.
- To Serve: Divide egg salad between bread slices and top with watercress. Serve immediately.
- Refrigerate any leftover egg salad in an airtight container.