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Deconstructed Egg Sandwich
COURSE
Main Dishes
PREP. TIME
15 mins
COOKING TIME
12 mins
YIELDS
4 servings
3/4 milk product serving(s) per person
preparation
What You Need
4 eggs
2 celery stalks, cut into sticks
4 lettuce leaves
1 cup (250 ml) cherry tomatoes, halved
1 cup (250 ml) raw beets, grated or thinly sliced
1 cup (250 ml) Canadian Mozzarella, cut into sticks
3 whole-wheat pita breads, each cut into 8 wedges
Yogurt dip:
1/2 cup (125 ml) Canadian thick plain yogurt (Greek-style)
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) honey
2 tbsp (30 ml) milk
1 green onion or
1 tbsp (15 ml) fresh chives, chopped
1/4 tsp (1 ml) celery salt
Freshly ground pepper
Instructions
In a bowl, mix all dip ingredients. Refrigerate.
Place eggs in a saucepan, cover with cold water and cook for 11–12 minutes in boiling water.
In the meantime, in containers with compartments, place the celery, lettuce, tomatoes, beets, Mozzarella, pita wedges and dip.
Shell the hard-boiled eggs, rinse under cold water and add a whole or halved egg to each container.
Refrigerate until ready to eat.
Tips
Serving suggestion: May be served with seasoned and grilled pita wedges.
For faster preparation time, use precut raw beets sold in bags in the produce section.
rubbermaid lunch blox? 
these bloxes look like they might work well 
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