quick fix : 
Egg Salad
Egg salad is a terrific way to make use of all those hard-boiled eggs you might have leftover after Easter. To cut back on the fat content, I use just enough mayonnaise to give the salad flavor, then add nonfat yogurt until the salad reaches a good consistency.

1. Peel the eggs and place them in a mixing bowl.
2. Using the back of a fork, mash up the eggs into little bits. 
3. Add mayonnaise, yogurt and scallions to the mix, and stir well.
4. Add salt and pepper, then adjust seasonings to taste. Serve on good bread.

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check out more related recipes:
deviled eggs 

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