Place eggs in a large sauce pan. Add just enough water to cover the eggs. Add about a teaspoon of salt. Bring water to a boil and continue boiling eggs for 5 minutes. Cover, remove from heat, and let stand for 10 minutes.

Prepare an ice bath by filling a large bowl with ice cubes and then adding water. Remove the eggs from the hot water and place into the ice bath. This will stop the cooking process and ensure that the yolks remain a bright yellow and won’t turn a greenish/gray color.

When eggs are cool enough to touch, peel and slice in half. Place the yolks in a small glass or ceramic bowl.* Dice the egg whites and place in a large glass or ceramic bowl. Mash the egg yolks with a fork and add the yoghurt, mustard powder, mayonnaise, salt, and sugar. Mix well. Transfer mixture to the egg whites. Add the pickle, celery, and dill weed, mixing well. Serve on a sandwich roll or a bed of salad greens.

Makes 4 servings.

*To reduce cholesterol, discard half of the yolks before combining with yoghurt and other ingredients.

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