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


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
-leaves
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.

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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