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| Egg Salad
2 hard-cooked eggs, peeled & chilled
1/2 teaspoon of salt
a dash of freshly ground pepper
1 tablespoon of green onion, finely chopped
3 tablespoons of lemon mayonnaise
1 tablespoon of celery, finely chopped with leaves
1/2 teaspoon of hot pepper
Finely dice the eggs; mix thoroughly 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.
Source: The Art of Cooking for the Diabetic
Recipe provided by http://www. basic-recipes.com Each Servings: 1 serving
Exchange 1 medium Fat meat |
