Loaded Egg Salad

INGREDIENTS
3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs
1/2 cup finely chopped carrot
1/2 cup chopped cucumber, peeled and seeded if desired
1/4 cup sliced scallions

Combine yogurt, mayonnaise, 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 carrot, cucumber and scallions.

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