A delightful twist on the classic egg salad sandwich, perfect for a quick and satisfying meal.
Boil the eggs until hard-boiled, then let them cool.
To make peeling easier, place the eggs in ice water after boiling.
Peel the eggs and separate the yolks from the whites.
Gently tap the eggs on a hard surface to crack the shell evenly.
Mash the yolks in a bowl and chop the whites into small pieces.
Mash the yolks until smooth for a creamier texture.
Mix the yogurt, mustard, and paprika with the mashed yolks.
Adjust the seasoning to taste for a personalized flavor.
Combine the chopped whites and celery with the yolk mixture.
Fold gently to keep the texture light and fluffy.
Spread the mixture onto the bread slices evenly.
Toast the bread for added crunch and flavor.
Serve the sandwiches and enjoy.
Pair with a side salad or fresh fruit for a complete meal.
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