Egg salad with leaves

Yield: 8 servings

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.

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