Whole grain breadtoasted (for 4 open faced sandwiches)
Arugulatomato, additional chopped fresh dill
Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
Leftover healthy egg salad will keep in the refrigerator for about 2-3 days. Stir leftovers before serving.