Veggie Egg Salad

• 3 tablespoons nonfat plain yogurt
• 3 tablespoons reduced-fat mayonnaise
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 8 hard-boiled eggs (see Tip)
• 1/2 cup finely chopped carrot
• 1/2 cup chopped cucumber, peeled and seeded if desired
• 1/4 cup sliced scallions
• Tips & Notes
• 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.

1. 1.Combine yogurt, mayonnaise, pepper and salt in a medium bowl.
2. 2.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 carrot, cucumber and scallions.
3. Nutrition
4. Per serving : 135 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 189 mg Cholesterol; 7 g Carbohydrates; 11 g Protein; 1 g Fiber; 314 mg Sodium; 248 mg Potassium
5. 1/2 Carbohydrate Serving
6. Exchanges: 1 1/2 lean meat, 1/2 fat

yogurt, freshly ground pepper, salt, eggs, carrot, cucumber, scallions, notes, eggs

Taken from www.epicurious.com/recipes/member/views/veggie-egg-salad-51117771 (may not work)