Recipe of Egg Salad - Food Recipes

----- Recipe via Meal-Master (tm) v8.01 --

Title: Egg Salad
Categories : Diabetic, Eggs, Salads
Serving size: 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