Yogurt Egg Salad

Ingredients

1/4 cup Meyenberg Plain Goat Milk yogurt
4 hard boiled eggs
1 tablespoon roughly chopped dill
handful of micro greens or lettuce
1 teaspoon dijon mustard
salt & pepper to taste
your favorite toasted seedy sourdough bread

Directions

In a bowl, give your hard boiled eggs a rough chop. Fold in yogurt. Add in dill. Add salt and pepper, to taste. Spread onto your favorite toasted bread (we recommend a seedy and delicious sourdough). Top with micro greens or lettuce. Enjoy!