Ingredients

• 4 eggs
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons light mayonnaise
• 1 teaspoon Dijon mustard
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 cups diced celery
• 1 green onion , chopped

Instructions

1. 1 Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
2. 2 Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
3. 3 Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
4. 4 Spread over your favorite bread, stuff into pita halves or scoop some onto your favorite salad greens.

Nutrition per serving