Servings: Serves 4
Ingredients 2/3 cup Hellmann's Lite mayonnaise2 Tbsp. Hellmann's Dijonnaise1 Tbsp. white wine vinegar1 Tbsp. smoked Spanish paprika (or sweet paprika)Salt and freshly ground black pepper2 green onions (green and pale green part), thinly sliced1 cup diced celery3 Tbsp. finely chopped flat leaf parsley8 hard-cooked eggs , peeled and coarsely chopped3 Tbsp. olive oil8 slices whole grain or whole wheat bread1/2 small onion , thinly slicedParsley 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.