There is something inherently grounding about a good egg salad. I remember helping my grandmother in the kitchen; the rhythmic tap of a wooden spoon against a ceramic bowl and the distinct aroma of hard-boiled eggs waiting to be seasoned. It was a simple, no-fuss meal that felt like a hug on a plate.

As a nutritionist, I love eggs because they are a biological marvel of complete protein. When you pair that protein with the slow-digesting carbohydrates found in a high-quality sourdough and the fiber from fresh greens, you aren't just eating lunch—you are fueling your afternoon with steady energy. No sugar crashes, no mid-day fatigue. Just clean, honest food that tastes like a farm-to-table experience right in your own kitchen.

To get the best results, use the freshest eggs you can find and a sourdough loaf that has a bit of chew to it.

• 8 large, farm-fresh eggs
• 1/3 cup plain, full-fat Greek yogurt
• 1 tbsp Dijon mustard (the grainy kind works wonders here)
• 1/4 cup fresh chives, finely minced
• 1/4 cup celery, finely diced
• 4 thick slices of rustic sourdough bread
• 4 cups mixed baby greens (arugula or baby spinach work best)
• 1 tbsp extra virgin olive oil
• 1 tsp fresh lemon juice
• Sea salt and freshly cracked black pepper to taste

1. Perfect the Eggs: Place your eggs in a pot and cover with cold water. Bring to a boil, then immediately turn off the heat and cover. Let them sit for 9–10 minutes. Transfer them straight into an ice-cold water bath. This prevents the dreaded grey ring around the yolk and ensures a velvety texture.
2. The Mix: Once peeled, chop the eggs into generous, bite-sized chunks. In a large bowl, gently fold in the Greek yogurt, Dijon mustard, minced chives, and diced celery. Season with sea salt and cracked black pepper. Be gentle; you want to maintain some texture, not turn it into a paste.
3. The Greens: In a small bowl, whisk the olive oil and lemon juice together. Toss your baby greens right before serving so they don't wilt. The goal is a light, bright coating that cuts through the creaminess of the eggs.
4. Toast and Assemble: Toast your sourdough until the edges are deep golden and crisp. The warmth of the bread against the cool, creamy egg mixture is the highlight of this dish. Pile the egg salad high on the sourdough and serve with the dressed greens on the side.

This egg salad is a dream for meal preppers. You can boil the eggs and make the salad base up to 48 hours in advance. Store it in an airtight glass container in the coldest part of your refrigerator.

Pro-tip: Do not add the greens to the salad mix in advance, as they will get soggy. Keep the egg salad separate and toast your sourdough fresh for each meal. If you are taking this to work, keep the egg salad and bread in separate containers and assemble them when you are ready to eat.