Egg Salad With Leaves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Holiday, Salads | 8 | Servings | |
INGREDIENTS
| 8 | Hard-cooked lg eggs, shelled | |
| 1/3 | c | Mayonnaise |
| 1/3 | c | Unflavored nonfat yogurt |
| 3 | T | Minced fresh dill |
| 1 | t | Pepper |
| Salt | ||
| 2 | qt | Mixed lettuce leaves |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 2.5mg
Sodium: 115.6mg
Potassium: 144.4mg
Carbohydrates: 5.3g
Fiber: 1.1g
Sugar: 2g
Protein: <1g