egg salad with leaves
| Measure | Ingredient |
|---|---|
| 8 | Hard-cooked lg eggs,shelled |
| ⅓ cup | Mayonnaise |
| ⅓ cup | Unflavored nonfat yogurt |
| 3 tablespoons | Minced fresh dill |
| 1 teaspoon | Pepper |
| Salt | |
| 2 quarts | 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 2½ cups.
Similar recipes
- Autumn leaves
- Bake-and-leave chicken
- Candied mint leaves
- Candy leaves
- Chocolate leaves
- Coriander leaves chutney
- Fried sage leaves
- Fried sugar leaves
- Garnishing cucumber leaves
- Hungarian stuffed cabbage leaves
- Lebanese stuffed grape leaves
- Preserving grape leaves
- Rolled grape leaves #1
- Rolled grape leaves #2
- Rose's stuffed grape leaves
- Stuffed cabbage leaves
- Stuffed escarole leaves
- Stuffed grape leaves (vegetarian)
- Stuffed onion leaves
- Vegetarian stuffed grape leaves
Random recipe of the day
Follow us
