Egg Salad - serves 4

7 large eggs
1/2 cup diced celery
1/2 cup diced pickle
2 tbsp low fat mayonnaise
1/4 tsp ground pepper
1/2 tsp salt

Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs.
Slice eggs in half and reserve 4 of the yolks for another use.
Place the whites from 7 eggs and yolks from 4 eggs in a bowl with the celery, pickle, mayonnaise, pepper and salt.
Blend and chill at least one hour.