Craving a light yet satisfying meal that’s packed with flavor? This Egg Salad on Rice Cakes is the perfect combo of creamy, tangy, and crunchy – all in one bite! Made with protein-rich boiled eggs, fresh dill, and a touch of coconut yogurt, it’s a nutritious and delicious option that’s quick to prepare. Whether you’re looking for a healthy lunch, snack, or something to fuel your day, this simple dish will leave you feeling nourished and satisfied. Ready in just minutes, it’s a great way to elevate your rice cake game with vibrant toppings and tasty goodness!
Recipe
Serves 2
6 eggs
0.7 oz. (20g) fresh dill, chopped
2 green onions, sliced
1 lemon, juiced
2.1 oz. (60g) coconut yogurt
1 tsp. Dijon mustard
6 rice cakes
1 tomato, sliced
How to Prepare
Boil the eggs for 7 minutes, then rinse with cold water and drain. Peel the eggs and mash in a bowl with a fork.
Mix in the dill, green onions, lemon juice, Greek yogurt, mustard, and season with salt and pepper.
Spoon the egg salad onto the rice cakes, top with sliced tomato, garnish with extra dill, and season with pepper.
