Nutrition per serving may change if servings are adjusted.
3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
2 teaspoons mustard
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
8 hard-boiled eggs (see Tip)
½ cup thinly sliced celery
¼ cup chopped sweet gherkin pickles
3 tablespoons chopped sweet onion
Combine yogurt, mayonnaise, mustard, pepper and salt in a medium bowl.
Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in celery, gherkins and onion.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
132 calories;7 g fat(2 g sat); 0 g fiber; 6 g carbohydrates; 11 g protein; 33 mcg folate; 189 mg cholesterol; 3 g sugars; 0 g added sugars; 355 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 1 mg iron; 395 mg sodium; 204 mg potassium