6 large eggs, hard boiled
½ cup finely chopped celery with leaves
1/3 cup finely chopped sweet onion
3 tablespoons plain non fat yogurt
3 tablespoons vanilla non fat yogurt
3 tablespoons yellow mustard
2 tablespoons mayonnaise
½ teaspoon ground celery seed
2 pinches salt
1 pinch pepper
1) While the eggs are cooking (instructions below), add finely chopped onion and celery with leaves to a medium size mixing bowl. In a small mixing bowl, add the plain and vanilla yogurt, mayonnaise, mustard, celery seed, salt, and pepper. Mix well.
2) When the timer goes off, bring the pan to the sink and run cold water over the eggs until cool enough to handle and remove shells. Finely chop the eggs. If you have a Pampered Chef food chopper, use it here! Place chopped eggs into the bowl with the celery and onion. Pour dressing into bowl and gently mix all ingredients until well combined. Immediately refrigerate unused salad. Makes about four ½ cup servings.
*Serve open faced over toast.