Delicious Egg Salad

In a pot, bring water to a boil. Boil the eggs for approx. 8 minutes. Shock with cold water, peel, cut into eighths and put into a bowl.

• 3 Eggs (~ 5.8 oz)

Quarter the cucumber lengthwise and cut into slices. Dice the pepper and add both into the bowl.

• ¼ Cucumber (~ 3.9 oz)
• 1 Bell pepper, red (~ 5.1 oz)

Halve the tomatoes, cut the chicken breast into strips and add to the bowl.

• 4.4 oz Cherry tomatoes
• 4.4 oz Roasted chicken breast, sliced

Add the yogurt, mustard, honey, balsamic vinegar and water to a mason jar. Screw the lid on tightly and shake vigorously until combined. Sprinkle over the salad.

• 1⁄3 cup Low fat greek yogurt
• 1 tsp Yellow mustard
• 1 ⁠½ tsp Honey
• 1 tsp Balsamic vinegar
• 2 Tbsp Water

Add the dressing into the bowl and mix well. Season with salt and pepper and serve with the dinner roll.

• Salt
• Black pepper
• 1 Dinner roll (~ 2.1 oz)

Enjoy your meal!