Protein Egg White Salad on Toast

  • 2 count slices gluten-free bread, toasted
  • 4 count egg whites, hard-boiled
  • 2 tbsp nonfat plain Greek yogurt
  • 1/2 scoop Boku Super Protein
  • 1 tbsp vegenaise
  • 1/2 tsp mustard
  • salt and pepper to taste
  • 2 tbsp chives
  • 1 dash paprika
  1. Chop the egg whites coarsely and put them into a medium bowl.
  2. In a small bowl, mix the Boku Super Protein, vegenaise, mustard, Greek yogurt, and salt & pepper. Gently stir the dressing into the bowl with the eggs.
  3. Spread egg salad on toast, sprinkle with chives and paprika.