Egg Salad with Leaves

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

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.