Leek and Egg Salad

Ingredients:

• 4-5 leeks
• 3 hard boiled eggs
• 1/2 cup non fat yoghurt
• red paprika
• serves 2

Directions:

1. Wash leeks and cut in half lengthwise and tie together.
2. Boil until just tender (about 10 minutes). Drain and run under cold water. Untie  and place in dish. Sprinkle with lemon juice.
3. Separate boiled egg yolks from the whites. Cut egg whites into strips and scatter over leeks.
4. Sieve yellow yolks through wire strainer.
5. Coat leeks with yoghurt and sprinkle with sieved egg yolk and dust with paprika.