Curried Egg Salad with Yogurt

One of my favorite sandwiches is egg salad - but fat, cholesterol, and calories can add up pretty quickly depending on how you make it. This recipe cuts out mayo and some of the egg yolks and uses yogurt and curry to kick up the taste. Warning - this isn't your grandmother's egg salad! (p.s. You might also try replacing the egg with broiled or grilled chicken breast.)

Curried Egg Salad with Yogurt (~4 servings)
6 boiled eggs (remove yolks from 4 eggs or to taste), diced
1 1/2 tsp. curry
3 T. plain nonfat yogurt (more or less, to taste)

One or more of the following (to add crunch and flavor):
1 stalk celery, finely chopped
2 T. cilantro, chopped
1 T. green onion or chives, chopped

1. Combine all ingredients in a large bowl and stir until well-mixed.

2. Make sandwiches using toasted whole wheat bread, wrap in lettuce leaves, or just eat with a fork!