To prepare the egg salad: Mash the eggs, yogurt and sriracha sauce together to desired chunky texture. Stir in vinegar and add more yogurt if mixture is too dry. Season with salt and pepper to taste then stir in green onion, celery and parsley. Refrigerate until ready to eat.

To prepare kale chips: Preheat toaster oven to 300°F. Place kale on a cookie sheet and spray with oil. Rub pieces around cookie sheet to coat the bottoms with oil. Sprinkle with garlic salt and arrange pieces so they are not touching. Bake kale for 6 minutes. Rotate pieces from back to front and bake an additional 3 to 5 minutes until crisp and dry. Allow kale chips to cool completely on the cookie sheet. See "Notes" below for storage.