½ pound elbow macaroni
2 hard-cooked eggs, whites roughly chopped, yolks left whole
1 cup low-fat or non-fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
4 radishes, quartered and thinly sliced
2 celery stalks, thinly sliced crosswise
2 tablespoons finely chopped dill pickle
Salt and pepper, to taste
2 tablespoons chopped fresh chives

2 hard-cooked eggs, whites roughly chopped, yolks left whole 1 cup low-fat or non-fat plain yogurt 1 tablespoon mayonnaise 1 tablespoon fresh lemon juice 4 radishes, quartered and thinly sliced 2 celery stalks, thinly sliced crosswise 2 tablespoons finely chopped dill pickle 2 tablespoons chopped fresh chives

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot.

2. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery and pickle. Season with salt and pepper.

3. Refrigerate in an airtight container for up to 3 days. Sprinkle with chives just before serving.