Egg Salad with Leaves

30 minutes Prep: 20 minutes Cook: 10 minutes

123 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 71g

Amount per Serving

Calories 123 62% of calories from fat

	% 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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Member Review

Couscous, Lentil and Arugula Salad with Garlic Dijon Vinaigrette

It is a great recipe, we made it for dinner last night, the dressing we made was a little bit less about 1/4 cup, next time we will make more, I think it should be 1/3 cup at least, then the couscous will be more moisture, but it was still tasty.

Reviewed by happyzhangbo