Yield: 8 servings
|8 \N||Hard-cooked lg eggs,shelled|
|⅓ cup||Unflavored nonfat yogurt|
|3 tablespoons||Minced fresh dill|
|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.