Open Face Egg Salad Sandwich

I liked the idea of using yogurt in egg salad but wasn’t sure if it would taste as good as mayonnaise. I was wrong. I made this for our Sunday morning breakfast, using Greek yogurt, chives, and a nine-grain bread. I did add about 1/2 tablespoon more yogurt to get the consistency that we enjoy in our egg salad. I made hubby and I two slices each, one with garlic and one without. My husband was reluctant at first to try this and was quiet surprised that he really enjoyed it. Although he liked them both, his favorite was the one with garlic, as was mine. He’s asked me to make these again with a little sweet pickle in the mix