Serves 4

8 eggs
2 tbsp. celery, diced
3 tbsp. red onion, diced
3 tbsp. dill, chopped
3 tbsp. chives, chopped
8 slices whole wheat bread
lettuce leaves

For the dressing:

4 tbsp. mayonnaise
2 tbsp. plain yogurt
2 tsp. dijon mustard
2 tsp. lemon juice
1 clove garlic, minced
½ tsp. ground paprika
salt & pepper, to taste

Place the eggs in a saucepan and fill it with cold water so that the eggs are covered by at least an inch or two of water. Turn the heat to high and bring the water to a boil. Cook for 10-12 minutes then take off the heart and cool with cold running water.

Once cool enough to handle, peel and chop the eggs and place in a mixing bowl. Add the celery, red onion, dill and chives.

In a separate bowl, combine ingredients for the dressing, the mayonnaise, yogurt, mustard, lemon juice, garlic and paprika, season to taste with salt and pepper and mix. Then gently stir dressing into the egg salad until coated.

Toast your bread, divide the egg salad between 4 servings and top with lettuce and cover with another slice of toasted bread to serve.

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