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