6 hard-cooked eggs, chopped
2 green onions, finely chopped
1 stalk celery, chopped
2 strips bacon, crisply cooked and crumbled
1/2 cup red bell pepper, chopped
1/2 teaspoon lemon pepper
1 teaspoon dried dill weed
3/4 cup reduced fat ranch salad dressing

Toss all ingredients together and chill for at least 1 hour. Good with sliced tomatoes and lettuce leaves on a French roll.

Recipe and photo source: Iowa Egg Council