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Egg Salad With Leaves Recipe
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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 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.
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