10 hard-boiled egg whites, finely chopped
2 oz. jar chopped pimento, drained and patted dry
3 tbsp. finely chopped red or green onion
1 tbsp. reduced calorie and fat mayonnaise
1 tbsp. Dijon style mustard
6 tbsp. nonfat yogurt
2 tsp. parsley
Freshly ground pepper to taste

In small bowl or covered refrigerator container, mix mayonnaise, mustard, yogurt, or parsley until well blended. Blend in egg whites, pimento and onion. Add pepper, if desired. Use as sandwich or cracker spread.

Recipe will keep several days covered in refrigerator. Mix again before mixing.