Egg Salad

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Title: Egg Salad
Categories: Diabetic, Eggs, Salads
Yield: 2 humans

2 Hard-cooked eggs; peeled 1/2 ts Salt;
-chilled Dash freshly ground pepper;
1 tb Green onion; finely chopped 3 tb Lemon Mayonnaise;
1 tb Celery; finely chopped with 1/2 ts Hot pepper; hot prepared
-leaves

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

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