Crunchy Egg Salad on Goat Cheese Toast with Tomato Wedges

Chop peeled hard-boiled eggs (use your preferred method for hard cooking eggs). I like to use an egg slicer for chopping. First slice the egg one direction, then turn the egg and slice in the opposite direction. Add the chopped eggs to a small bowl.

Fine dice celery into small pieces. Finely chop the parsley leaves, not the stems. Add both to the bowl.

Add mayonnaise and mustard to the bowl. Sprinkle with a little salt and pepper. Stir gently to combine.

Toast the slices of whole grain or multi-grain bread. Let them cool slightly. Once the toast is cool, spread each slice with a generous portion of goat cheese. Goat cheese is so creamy and tangy and is one my favorite things to spread on toast.

Top each slice of toast with the egg salad, dividing the contents of the bowl into four portions. Sprinkle lightly with the paprika.

Cut the tomato into wedges and garnish each serving. Sprinkle the tomato with a little salt.

Tip: If serving for breakfast, a slice or two of turkey bacon would accompany the egg salad toast perfectly. If serving for lunch or dinner, a little chicken or turkey on the side would also be fantastic.