Egg Salad with Leaves
35
35
Ingredients
| 8 | large |
eggs
large, hardcooked, shelled |
|
| ⅓ | cup |
mayonnaise
|
|
| ⅓ | cup |
yogurt, non-fat
unflavored |
|
| 3 | tablespoons |
dill weed
minced fresh |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | x |
salt
|
* |
| 2 | quarts |
lettuce leaves
|
* |
Directions
- 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.
- 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 (2.5 oz)Amount per Serving
Calories 12362% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
11%
Trans Fat
0g
Cholesterol 215mg
72%
Sodium 147mg
6%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
1%
Sugars g
Protein
14g
Vitamin A 7%
•
Vitamin C 1%
Calcium 6%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
