| 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 |
tb |
Minced fresh dill |
| 1 |
ts |
Pepper |
|
|
Salt |
| 2 |
qt |
Mixed lettuce leaves |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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