Classic Egg Salad

• 3 large eggs 
• 2 Tbsp plain yogurt 
• 1 Tbsp mayonnaise 
• 1 tsp fresh lemon juice 
• ½ tsp Dijon mustard 
• ½ cup quartered cherry tomatoes 
• ½ celery stalk, minced (about ¼ cup) 
• 1 Tbsp minced red onion 
• 2 tsp chopped fresh dill, if desired
• Salt and pepper

1. Place eggs in medium saucepan and cover with water. Bring to a boil over high heat. Remove pan from heat; cover and let stand 10 minutes. Drain eggs; rinse with cold water. Peel and chop.
2. Meanwhile, in medium bowl, whisk yogurt, mayonnaise, lemon juice, and mustard until combined. Add egg; fold in tomatoes, celery, onion, and dill. Season with salt and pepper as desired.

Makes 1½ cups (to fill 1 large sandwich)