Dilled Egg Salad

         Yield: 4 Servings
Categories: Sandwiches

8 Eggs; hard boiled 3 tb Lowfat yogurt 1 tb Lowfat mayonnaise 1/4 c Dill pickles; finely chopped 3 Green onions; chopped 1 tb Dijon mustard Salt and pepper to taste 4 sl Pumpernickel bread 1. lace eggs in a bowl and mash wiith a fork. 2. Add all remaining ingredients except bread. 3. Place equal amounts of egg salad on each slice of bread. 4. Top with fresh sliced tomato, and serve open faced. Recipe by: RecipeLu