Ingredients

8 hard-boiled eggs, chopped
2/3 cup ripe olives, wedged
1/2 cup chopped dill pickle
1/3 cup green onion, sliced
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped chives
2 teaspoons chopped tarragon
1 1/2 teaspoons mustard powder
1/2 teaspoon kosher salt
Coarsely ground black pepper
8 slices pumpernickel bread, lightly toasted
2 ounces iceberg lettuce
1 12-ounce tomato, sliced about 1/4-inch thick
4 ounces thinly sliced red onion

Directions

In a large mixing bowl, combine eggs, olives, pickles, onion, mayonnaise, chives, tarragon, mustard powder, salt and pepper. Place four slices of toast on a clean surface. Spread 6 ounces of egg salad on top of each. Top with 1-2 leaves of lettuce, 2-3 ounces of sliced tomato and 1 ounce of sliced red onion. Cover with remaining slices of toast.