Egg Salad with Leaves
Yield
8 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
large, hardcooked, shelled |
|
| 79 | ml |
mayonnaise
|
|
| 79 | ml |
yogurt, non-fat
unflavored |
|
| 45 | ml |
dill weed
minced fresh |
|
| 5 | ml |
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.
