Egg Salad-Stuffed Tomatoes
INGREDIENTS:
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
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.