INGREDIENTS
whites (save the extra yolks for another use or discard)
3/4 cup
diced celery (about 3 medium stalks)
1/4 cup
plain non-fat Greek yogurt
1 tsp
dijon mustard
1/2 tsp
kosher salt
1/4 tsp
black pepper
1 tbsp
chopped fresh dill
Whole grain bread, toasted (for 4 open faced sandwiches)
Arugula, tomato, additional chopped fresh dill