Egg salad with leaves
Yield: 8 servings
Ingredients:
- 8 Hard-cooked lg eggs shelled
- 1/3 c Mayonnaise
- 1/3 c Unflavored nonfat yogurt
- 3 tb Minced fresh dill
- 1 ts Pepper Salt
- 2 qt Mixed lettuce leaves
Instructions:
1. In a food processor or in a bowl finely mash eggs. Add mayonnaise yogurt dill pepper and salt to taste; mix well. Serve or cover and chill up to a day. 2. Arrange leaves on a platter and put egg salad in a small bowl. Serve leaves on plates and top with salad or scoop salad onto leaves and hold to eat. Makes 2 1/2 cups.
