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Egg salad

Yield: 2 humans

Ingredients:

• 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

Instructions:

-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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