Title: Dilled Egg Salad
Categories: Lu's recipe, Sandwiches
Yield: 4 Servings

8 Eggs; hard boiled
3 tb Lowfat yogurt
1 tb Lowfat mayonnaise
1/4 c Dill pickles; finely chopped
3 Green onions; chopped
1 tb Dijon mustard
Salt and pepper to taste
4 sl Pumpernickel bread

1. lace eggs in a bowl and mash wiith a fork.

2. Add all remaining ingredients except bread.

3. Place equal amounts of egg salad on each slice of bread.

4. Top with fresh sliced tomato, and serve open faced.

Recipe by: RecipeLu

Posted to recipelu-digest by RecipeLu on Feb 09,
1998