Tangy Egg Salad Sandwiches

2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 1/2 teaspoons balsamic or cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

4 large hard cooked eggs, coarsely chopped
1/4 cup finely chopped celery
1/4 cup chopped red pepper
1 scallion chopped
1 minced garlic clove

8 slices bread, toasted
12 arugula leaves, watercress sprigs,
or lettuce leaves

Combine mayonnaise, mustard, vinegar, lemon juice, salt,
pepper and sugar in a medium sized bowl.
Add eggs and mix well.

Stir in celery, red pepper, scallion and garlic.
Spread mixture on 4 slices of toast and top with arugula.
Finish making the sandwiches and serve.