Sometimes you just need a recipe remix to update a tried and true recipe. I’ve tried so many new recipes over the past two years that sometimes I forget about those recipes I truly loved and wanted to make over and over again. Do you find yourself swapping ingredients or augmenting parts of old recipes to make them new again?
I made this recipe originally as a diet lunch option— now that I’m not ditching the carbs, I figured I could make a delightful panini. The contrast of the warm bread and the chilled egg salad only add to the awesome flavor profile.
3 large eggs, boiled and peeled
1 tablespoon low-fat Greek yogurt
1 teaspoon mustard
1 teaspoon minced fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread
handful of spinach
Chop the eggs with a knife. Then combine the yogurt, mustard, dill, salt, and pepper. Mix lightly with the fork until well combined.
Assemble sandwich with egg salad and spinach in between bread, then toast on a panini press until golden brown.