Low-Yolk Egg Salad

There are a number of great nutrients in an egg yolk, but those who are watching their weight or their cholesterol might want to try this egg salad, which is a bit lighter than the traditional version.

• Put the eggs in a saucepan and just cover with water. Bring the water to a gentle boil and boil for 3 minutes. Turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 18 minutes. Prepare a bowl of water with ice in it. Drain the eggs and immediately transfer them to the ice bath.
• While the eggs cool, finely dice the celery. Combine the celery, yogurt, mustard, and chives in a mixing bowl. Once the eggs are cool, remove the shells. Discard 3 of the yolks and finely dice the remaining two whole eggs and three whites. Add the eggs to the bowl and stir everything until thoroughly combined. Add a few pinches of salt and pepper to taste. Serve immediately or keep covered in the fridge for up to 4 days.