Veggie-Egg Salad in Pita Pockets

1/3 cup plain lowfat yogurt
¼ cup mayonnaise
¾ teaspoon seasoned salt
½ teaspoon dill weed
¼ teaspoon dry mustard
¼ teaspoon pepper
9 hard-cooked eggs*, chopped
1 cup chopped zucchini (about 1 medium)
1 cup shredded carrots (about 2 medium)
½ cup chopped celery
¼ cup sliced green onions with tops

Blend together yogurt, mayonnaise and seasonings. Stir in remaining ingredients. Cover and refrigerate to blend flavors. Serve about ½ cup of egg salad per serving on lettuce leaves, in tomato cups or zucchini boats, on bread or toast, or in pita bread pockets. Serves 8

Hard-Cooked Eggs

Put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand covered in the hot water 15 to 17 minutes for large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs or put them in ice water until completely cooked. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.