Place the eggs in a small saucepan and cover them with an inch of cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for 10 minutes. While they sit, prepare an ice bath in a medium bowl. Once the time is up, transfer the eggs to the ice bath for at least 5 minutes. This stops the cooking process and makes the eggs much easier to peel.

In a medium mixing bowl, whisk together the avocado oil mayonnaise, Greek yogurt, and Dijon mustard until the mixture is smooth. Stir in the smoked paprika, salt, and freshly ground black pepper. This base provides a tangy, smoky flavor that elevates the simple ingredients.

Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs, finely diced celery, and chives to the bowl with the dressing. Use a spatula to gently fold everything together. Avoid over-mixing if you prefer a chunkier texture. Taste the salad and adjust the seasoning with extra salt or pepper if needed.

Toast your sprouted grain bread slices until they are golden brown and sturdy. Lay two slices on a clean surface and top each with a generous layer of fresh arugula or microgreens. Scoop half of the egg salad onto each bed of greens. Place the remaining toasted slices on top. Cut the sandwiches diagonally and serve immediately.