Chopped Eggs and Onions

This tangy egg spread has been part of my wife’s family’s Yom Kippur break-fast tradition as long as anyone can remember. Barbara uses mayonnaise to bind and flavor the mixture. To slash the fat, I discard three of the hard-cooked egg yolks and substitute no-fat sour cream for the mayonnaise. But there’s no lack of flavor, thanks to a blast of sweet white onion and fresh dill. We often add chopped tomato for color and succulence. Here, then, are chopped eggs and onions that are as good for