Egg and Sparrow Grass Salad
Egg, asparagus , peas in an sour cream, mayonnaise dressing

Directions:

1. Cut the hard boiled eggs into small chunks as you
would for egg salad and place in a large mixing bowl.

2. Add the asparagus, peas and crushed pineapple.

3. Blend the mayonnaise, sour cream a spoonful or two of pineapple juice, salt, pepper and paprika.

4. Fold in the dressing with the rest of the ingredients and chill for an hour.

5. Spread on toast or serve as a salad.

You can lower the calories and fat in this salad by using a light
mayonnaise and non fat plain yogurt. I like to strain my non-fat
yogurt to make it creamier.

Here is the recipe for making this creamier yogurt it is almost
like what the Germans call Quark.

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