• 4 large eggs
  • 2 tablespoons finely chopped onions
  • 2 tablespoons finely chopped celery
  • 1 tablespoon thinly slivered fresh basil
  • 1/2 teaspoon Dijon mustard
  • salt , to taste
  • pepper , to taste
  • 1/4 cup mayonnaise (or half mayonnaise-half yogurt) or 1/4 cup yogurt (or half mayonnaise-half yogurt)
  • 4 slices whole wheat bread or 4 slices multigrain bread
  • 2 large soft lettuce leaves
  • 1 Put eggs in a saucepan; cover with water.
  • 2 Heat to boiling; cover and removed from the heat.
  • 3 Let stand for 15 minutes.
  • 4 Rinse under cold water and carefully crack shells.
  • 5 Peel the eggs and cut them into chunks (do not mash).
  • 6 Combine the eggs with the onions, celery, basil, mustard, salt, and pepper.
  • 7 Add in the mayonnaise and gently fold together.
  • 8 Toast the bread slices.
  • 9 Place 2 slices on a cutting board; top each with a lettuce leaf.
  • 10 Spoon the egg salad on top; top with the remaining 2 slices of toast.
  • 11 Cut in half and serve.