Cobb egg salad
3 tablespoons nonfat plain yogurt
3 tablespoons mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon salt
8 hard-boiled eggs
1 ripe avocado, peeled and cubed
2 slices bacon, cooked and crumbled
1/4 cup crumbled blue cheese
1/2 tomato cubed
Combine the yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.
Halve the eggs and remove 4 of the yolks and set aside. Add the whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in avocado, bacon and blue cheese.
Place the 4 yolks that were set aside in a small bowl and use a fork to mash them up.
Place lettuce leaves on four plates. Put a big spoonful of the egg salad in the middle of each leaf. Garnish with the tomato and sprinkle the remaining yolk on top of the salad.