Sweet Southern Egg Salad

Sweet Southern Egg Salad 4 tbsp mayo 2 tbsp plain Greek yogurt, or use all mayo and leave out the yogurt 1 tsp yellow or Dijon mustard 1/4 tsp sea or Kosher salt 1/2 tsp white pepper, or black pepper 1/2 tsp celery seed 1/2 tsp turmeric 1/2 tsp dried dill 1/2 cup shredded carrots, or chopped 1 stalk celery, chopped fine 1/4 cup sweet gherkin pickles 3 tsp minced sweet onion or shallot 8 or 9 hard boiled eggs Boil eggs In a medium bowl, combine mayo, yogurt, mustard until creamy. Add remaining ingredients. Combine well. Half eggs and discard 4 of the yolks. Chop then mash until desired consistency. Add eggs into dressing. Toss gently. Eat right away or cover and refrigerate for 30 minutes. Serve up and enjoy! Note: Can be stored in fridge for two days.