Egg Salad Sandwich

Directions:

1. Hard boil your eggs (about 9 minutes in boiling water) When done, replace hot water with cold water and let sit. Once cool enough to handle, peel and dice the eggs.
2. In a mixing bowl add greek yogurt, dijon mustard, diced celery, peas, garlic powder, cayenne pepper, turmeric, diced pickle spears, and diced eggs. Mix well.
3. Spread evenly on a lined tray, add dividers made into 10 portioned servings.
4. Pre-freeze
5. Freeze Dry
6. Store Appropriately (See Tips and Tricks for storage help)

I did not use dividers, but wish I would have used dividers configured for 10 to help me portion this out.