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.

Veggie Egg Salad

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