Egg Salad Sandwich on Whole Grain

Place 6 large eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.

Once boiling, remove from heat, cover, and let sit for 9 minutes for perfectly cooked hard-boiled eggs.

While eggs are cooking, finely dice 1 stalk of celery and 2 tablespoons of red onion. Chop 1 tablespoon each of fresh dill and chives.

Cook 4 slices of turkey bacon in a skillet over medium heat until crispy, about 6-8 minutes, turning occasionally. Set aside on paper towels to drain.

Prepare an ice bath. When eggs are done, transfer them to the ice bath and let cool for 5 minutes.

Peel the eggs and place in a medium bowl. Mash with a fork to desired consistency.

Add 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, diced celery, diced red onion, chopped herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to the eggs. Mix thoroughly.

Toast 4 slices of whole grain bread until golden brown.

Slice 1 medium avocado and 1 medium tomato.

Assemble sandwiches: Spread half the egg salad on 2 slices of toast. Top each with 2 slices of turkey bacon, avocado slices, tomato slices, and 1/2 cup mixed greens. Cover with remaining toast slices.

Cut sandwiches diagonally and serve immediately.