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

Related recipes