Healthy Egg Salad Recipe

I've been on a hunt trying to find healthy versions of my favorite things because I'm getting tired of eating same old stuff (I tend to get in ruts). So I found this recipe on a blog. I put into recipe builder as 6 servings (1/3 cup) and the nutritional facts per serving are:

119 cals / 2 carbs / 8g fat / 10g protein (serving size is 1/3 cup)

The only thing I changed was the yogurt to FF. You could also save some cals/fat by using RF or FF mayo.

Egg Salad with Yogurt and Dill Servings: 4-6 servings

8 large eggs, boiled and peeled
1/3 cup low-fat Greek yogurt
1 tablespoon mayonnaise
1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined. (3 Weight Watchers PointsPlus per 1/3 cup serving.)

Serving suggestions:
--As a sandwich. Spoon 1/3 to 1/2 cup egg salad inside a split roll or croissant; or use sandwich bread. Add lettuce or other greens to the sandwich, if desired.
--As a pita. Insert lettuce or other greens inside pita. Fill with 1/3 to 1/2 cup egg salad.
--As a salad alone. Add a 1/3 to 1/2 cup egg salad to top of a bed of lettuce or other greens.