Veggie egg salad
3 tablespoons plain yogurt
3 tablespoons 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
1/4 cup sliced green onions
8 slices bread, toasted if desired
Lettuce leaves, optional
Combine the yogurt, mayonnaise, pepper and salt in a medium bowl.
Slice the eggs in half. Place them in a separate bowl and mash them to desired consistency. Then add the eggs to the yogurt-mayonnaise mix. Gently stir in carrot, cucumber and green onions.
Toast bread. Place a lettuce leaf on one slice of bread and then add a generous amount of the egg salad. Top with another slice of bread and serve.