4 lg. eggs
1 (3 inch) dill pickle chopped
1/2 (8 oz.) container plain yogurt
1/4 c. sour cream
2 tbsp. chili sauce
2 tsp. dill pickle juice
1/4 tsp. salt
1 lg. celery stalk
2 med. avocados
Red leaf lettuce
1 (12 oz.) imitation crabmeat
Lemon slices for garnish

About 40 minutes before serving: hard cook eggs. In a small bowl, with spoon, mix chopped pickles, yogurt, sour cream, chili sauce, pickle juice and salt. Set aside.

Thinly slice celery. Cut avocado lengthwise in half; removing seeds and peel. Cut avocados into bite-size chunks. Cut eggs lengthwise in half.

Line individual salad bowls with lettuce; arrange crabmeat, eggs, celery and avocado on lettuce. Spoon on dressing. Garnish with sliced lemons. Serves 4. About 415 calories per serving.