Egg Salad

Ingredients

• 6 large eggs
• 1/3 cup Mountain High® original or low-fat plain yoghurt
• 1 tablespoon mayonnaise or salad dressing
• 1/2 teaspoon mustard powder
• 1/2 teaspoon chopped fresh dill weed (or 1/8 teaspoon dried dill weed)
• 1/4 teaspoon kosher (coarse) salt
• 1/4 teaspoon sugar
• 1 tablespoon finely chopped dill pickle
• 1 stalk celery, chopped
• 4 sesame sub rolls, if desired
• Torn lettuce, if desired

Instructions

1. Place eggs in a single layer in a 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat for 15 minutes, then drain.
2. Fill a large bowl with ice cubes and add water. Place the eggs in the ice bath.
3. When eggs are cool, peel and slice in half. Place the yolks in a small bowl; mash with a fork. Stir in the mayonnaise, mustard powder, dill weed, salt and sugar. Chop the egg whites and place in a large bowl. Add the egg yolk mixture, pickle and celery.
4. Cover and chill 1 to 2 hours to blend flavors. Serve on a sandwich roll or a bed of salad greens.