The humble egg salad has filled sandwiches and lunch boxes for generations. But this Dilled Egg Salad recipe is a far cry from that cafeteria fixture. Eggs (with an extra egg white) are dressed up with mustard, yogurt, celery, onion, dill and carrot for loads of flavor and nutrition. Try the egg salad with crackers, too.

3 hard-boiled eggs, chopped
2 hard-boiled egg whites, chopped
1 small rib celery, minced
2 tablespoons grated or shredded carrot
1 tablespoon chopped red onion or minced fresh chives
1 tablespoon plain yogurt, or more to taste
1 tablespoon mayonnaise
1 teaspoon minced fresh dill, or more to taste
1 teaspoon Dijon mustard, or more to taste
½ teaspoon fresh lemon juice, or more to taste
Salt and black pepper

Place the hard-boiled eggs and egg whites, celery, carrot, onion, yogurt, mayonnaise, dill, mustard and lemon juice in a bowl and stir to mix. Taste for seasoning, adding more dill, mustard and/or lemon juice as necessary, and salt and pepper to taste. The egg salad can be refrigerated in an airtight container for up to 2 days.

Makes enough filling for 1 large sandwich

Nutrition Info:
1 portion provides:

Protein: 1 serving
Green leafy and yellow vegetables and fruits: ½ serving
Other fruits and vegetables: ½ serving
Fat: 1 serving