Instructions: 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.

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