Step 1

Peel the eggs and roughly chop; set aside.

Step 2

In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, salt and pepper. Add the chopped eggs, celery and parsley, and stir to combine with the dressing.

Step 3

Divide the egg salad mixture between 4 slices of bread. Add lettuce and close the sandwiches with the remaining bread. Slice in half if desired.