Green Goddess Egg Salad

Green Goddess Egg Salad

Ingredients:
6 hard boiled eggs
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped carrots
1/2 cup chopped celery leaves (fresh or dry)
1/4 cup chopped green onions
1 1/4 cup of low fat mayo
1 tsp brown mustard
1 tsp dry basil
5 tsp garlic powder
1 tsp dry dill weed
1 tsp vinegar
5 tsp sugar or splenda
salt and pepper

Directions:
Place eggs in cold water and bring to slow rolling boil. Boil for 5 minutes, take off heat and let sit for 20 minutes. Run under cool water, peel and chop once cooled. (Chop and mix ingredients while eggs cook)
Mix together chopped veggies. 
Mix dry spices with fat free mayo, mustard & vinegar; blend with 2 tbs water (more or less if too thick)
Add chopped veggies to chopped eggs and then add wet mixture. 
Salt and Pepper to taste. Adjust recipe for less eggs. 
Serve on toast or as a dip.