Preparation
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1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise,
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yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and
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chill up to a day.
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2. Arrange leaves on a platter and put egg salad in a small bowl.
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Serve leaves on plates and top with salad, or scoop salad onto leaves
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and hold to eat. Makes 2
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1/2 cups.
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Health Nutrition Facts
per serving
| Calorie | 59.79 |
| Protein | 3.85g |
| Fat | 2.97g |
| Water | 244.91g |
| Sodium | 90.47mg |
| Cholesterol | 4.42mg |
| Carbohydrates | 6.48g |
| Fiber | 2.50g |
| Vitamin A | 2405.11IU |
| Vitamin C | 20.50mg |
| Calcium | 85.61mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 9 minutes of Bicycling at 12 mph |
| |  | 8 minutes Walking at 4 mph |
| |  | 3 minutes Runing at 10 mph |
| |  | 7 minutes Swimming at 50 yards/minute |
| |  | 9 minutes Playing Tennis (Single) |
| |  | 7 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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