Egg Salad with Leaves

Egg Salad with Leaves
Yield: 8 servings

8 large eggs, hard boiled and shelled
5 Tbsp. mayonnaise
5 Tbsp. natural yogurt
3 Tbsp. fresh dill, finely chopped
1 tsp. pepper
salt
mixed lettuce leaves

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.

Source:

rec.food.recipes