• 2/3 cup Hellmann's Lite mayonnaise
• 2 Tbsp. Hellmann's Dijonnaise
• 1 Tbsp. white wine vinegar
• 1 Tbsp. smoked Spanish paprika (or sweet paprika)
• Salt and freshly ground black pepper
• 2 green onions (green and pale green part), thinly sliced
• 1 cup diced celery
• 3 Tbsp. finely chopped flat leaf parsley
• 8 hard-cooked eggs , peeled and coarsely chopped
• 3 Tbsp. olive oil
• 8 slices whole grain or whole wheat bread
• 1/2 small onion , thinly sliced
• Parsley leaves , for garnish, optional

Whisk together the mayonnaise, Dijonnaise and paprika in a large bowl. Reserve 1/4 cup mayonnaise. Add the green onion, parsley, celery and eggs to the remaining mayonnaise and gently fold to combine; season with salt and pepper to taste.

Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown, or place on a baking sheet and place under the broiler for 45 seconds per side.

Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.