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.