Egg salad
2 humans
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Hard-cooked eggs; peeled chilled | |
| 1 | tablespoon | Green onion; finely chopped |
| 1 | tablespoon | Celery; finely chopped with leaves |
| ½ | teaspoon | Salt; |
| Dash freshly ground pepper; | ||
| 3 | tablespoons | Lemon Mayonnaise; |
| ½ | teaspoon | Hot pepper; hot prepared |
Directions
Finely dice the eggs; mix thouroughly with all other ingredients.
Cover and chill for at least 1 hour or until flavors are well blended. Mound on crisp lettuce, garnished with a dash of paprika, and serve as a salad. This also may be used as a spread for crackers.
(I would use for a sandwish to go with a salad on a hot, hot day.) Food Exchange per serving: 1 MEDIUM-FAT MEAT EXCHANGE; Low-sodium Diets: Omit salt for this recipe and from Lemon Mayonnaise.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master