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8 servings
suggest servings
| 8 | large | eggs | large, hardcooked, shelled |
| 1/3 | cup | mayonnaise | |
| 1/3 | cup | yogurt, non-fat | unflavored |
| 3 | tablespoons | dill weed | minced fresh |
| 1 | teaspoon | black pepper | |
| 1 | x | salt | |
| 2 | quarts | 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.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 147mg | 6% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 7% | Vitamin C | 1% | |
| Calcium | 6% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ok, connect these dots. What do artichokes and sexism have in common? Well, many foods in medieval and...
I made two versions using this recipe. I omitted the tabasco sauce in one version, for the children. We all enjoyed it.
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