Light And Creamy Egg Salad

• 6 whole Large Hard Boiled Eggs, Perfect Boiled Eggs In Step 1 Below
• 1/2 cups Celery Stalk With Leaves, Finely Chopped
• 1/3 cups Sweet Onion, Chopped
• 3 Tablespoons Plain Non-fat Yogurt
• 3 Tablespoons Vanilla Non Fat Yogurt
• 3 Tablespoons Yellow Mustard
• 2 Tablespoons Mayonnaise
• 1/2 teaspoons Ground Celery Seed
• 2 pinches Kosher Salt
• 1 pinch Black Pepper

1. 1) For perfect boiled eggs, place the eggs in a medium pot (one with a tight fitting lid) and cover with cold water. Place uncovered pot on burner over medium-high heat. Bring to a boil. When it boils, immediately remove pot from heat and cover with a tight fitting lid. Set the timer for 11 minutes. Once the timer goes off, drain off hot water and fill pot with cold water to cool the eggs. Once they are cooled, peel and finely chop the hard boiled eggs, and add to a medium mixing bowl. Add the finely chopped onion and celery with leaves.
2. 2) In a small mixing bowl, add the plain and vanilla yogurt, mayonnaise, mustard, celery seed, salt, and pepper. Mix well.
3. 3) Add the sauce mixture to the eggs and fold gently to blend. Serve immediately. Makes about four 1/2 cup servings.
4. *Serve over whole grain toast.

eggs, celery stalk, sweet onion, yogurt, vanilla non fat yogurt, yellow mustard, mayonnaise, ground celery, salt, black pepper

Taken from tastykitchen.com/recipes/salads/light-and-creamy-egg-salad/ (may not work)