2 tbsp light mayonnaise
1 tbsp fat free plain yogurt
1 1/2 tsp Dijon mustard (or to taste)
1/2 tsp salt 1 tsp black pepper
2 tbsp fresh parsley, chopped
4 hard boiled eggs, diced
1 1/4 cup potatoes, without skin, boiled and diced
3/4 cup diced carrots, boiled and drained
1/2 cup peas, boiled and drained
1. In a medium bowl, mix the mayo, the yogurt, Dijon mustard, salt, pepper and parsley.
2. Add the eggs, potatoes, carrots and peas; mix well. Leave it in the refrigerator for 15 minutes or more to cool; serve cold.