Creamiest Egg Salad Sandwich

– 4 hard-boiled eggs, peeled – 1/4 cup finely chopped red onion – 3 tablespoons mayonnaise – 1 tablespoon yellow mustard – 1 tablespoon finely chopped fresh chive – 1 tablespoon finely chopped fresh dill


– 2 teaspoons nutritional yeast – 1/4 teaspoon ground pepper – 1/8 teaspoon salt – 4 (1-ounce) slices whole-wheat bread – 3 tablespoons finely grated Parmesan cheese, divided – 2 tablespoons unsalted butter


Using a microplane, grate eggs into a medium bowl. (Alternatively, press eggs through a fine-mesh sieve set over a medium bowl.)  

Add onion, mayonnaise, mustard, chives, dill, nutritional yeast, pepper and salt; gently fold together until just combined and creamy.

Spoon about 1/2 cup of the egg salad onto each of 2 bread slices; top each with 1 1/2 tablespoons Parmesan.

Top with the remaining 2 bread slices; press down gently on each sandwich. 

Melt butter in a large nonstick skillet over medium-high heat; swirl to coat.  

Add the sandwiches; cook, flipping once, until the bread is golden brown on both sides, about 4 minutes.