Ingredients
Directions
Place eggs in a medium saucepan; add cold water to cover. Bring to a boil over high heat. Immediately reduce heat; simmer 10 minutes. Drain and peel eggs under cold water. Cut eggs in half. Discard four yolks halves. Place remaining egg yolks in medium bowl with yogurt, mayo and relish. Stir until cream. Chop egg whites and add to yogurt mixture with celery and salt and stir. Spread 1/2 cup egg salad on each of four bread slices. Top with remaining bread slices.