Recipe Vortex

6 large eggs

2 tablespoons Greek yogurt (or mayo)

1 tablespoon whole-grain mustard

Salt and pepper

1 stalk celery, washed and chopped

1/4 cup minced yellow onion

A tiny squeeze of lemon juice

2 small handfuls of lettuce

8 slices of whole grain or sourdough bread, toasted

2 cloves of garlic, peeled

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly eight minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl.

Add the yogurt or mayonnaise, the mustard, a couple generous pinches of salt and pepper, celery, onion, and lemon juice. Mash with a fork. Don't completely overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: rub the toasts with garlic, place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Repeat with remaining slices.