Open Face Egg Salad Sandwich

8 large eggs, hardboiled

1/2 small onion, minced

2 celery stalks

3 T mayonnaise

1 tsp Dijon mustard

1/4 tsp salt

4 slices whole grain bread, quartered and crust removed

1 1/2 cups arugula

In a medium bowl, mash 5 whole eggs and 3 egg whites together with the back of a fork. Add onion, celery, mayonnaise, mustard, and salt; stir gently to combine. Cover bread slices evenly with arugula, top with egg salad and serve open faced.

Makes 16 quarters