Ingredients

• 6 large eggs
• 2 tablespoons Greek yogurt (or mayo)
• 1 tablespoon whole-grain mustard
• Salt and pepper
• 1 stalk celery, washed and chopped
• ¼ cup minced yellow onion
• A tiny squeeze of lemon juice
• 2 small handfuls of lettuce
• 8 slices of whole grain or sourdough bread, toasted
• 2 cloves of garlic, peeled

Instructions

1. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly eight minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl.
2. Add the yogurt or mayonnaise, the mustard, a couple generous pinches of salt and pepper, celery, onion, and lemon juice. Mash with a fork. Don't completely overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time. Taste, and adjust the seasoning - adding more salt and pepper if needed.
3. To assemble each egg salad sandwich: rub the toasts with garlic, place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Repeat with remaining slices.