Warm Egg Salad on Whole Wheat Toast

• large eggs↗4
• finely chopped onions2 tablespoons
• finely chopped celery2 tablespoons
• thinly slivered fresh basil1 tablespoon
• Dijon mustard↗1⁄2 teaspoon
• salt↗

  to taste

• pepper↗

  to taste

• mayonnaise (or half mayonnaise-half yogurt) or 1/4 cup yogurt (or half mayonnaise-half yogurt)↗1⁄4 cup
• slices whole wheat bread or 4 slices multigrain bread↗4
• large soft lettuce leaves↗2

Step-by-step instructions

1. 1

   Put eggs in a saucepan; cover with water.

2. 2

   Heat to boiling; cover and removed from the heat.

3. 3

   Let stand for 15 minutes.

4. 4

   Rinse under cold water and carefully crack shells.

5. 5

   Peel the eggs and cut them into chunks (do not mash).

6. 6

   Combine the eggs with the onions, celery, basil, mustard, salt, and pepper.

7. 7

   Add in the mayonnaise and gently fold together.

8. 8

   Toast the bread slices.

9. 9

   Place 2 slices on a cutting board; top each with a lettuce leaf.

10. 10

    Spoon the egg salad on top; top with the remaining 2 slices of toast.

11. 11

    Cut in half and serve.