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Egg Salad With Leaves

holidays, salads

8 hard-cooked lg eggs,shelled
1/3 cup mayonnaise
1/3 cup unflavored nonfat yogurt
3 tablespoon minced fresh dill
1 teaspoon pepper
1 salt
2 quart 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.

Yield: 8 servings

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