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.