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Egg Salad

Ingredients: 

2 hard-cooked eggs peeled, chilled
1 tablespoon finely-chopped green onion
1 tablespoon finely-chopped celery with leaves
1/4 teaspoon salt
1 dash freshly-ground black pepper
3 tablespoons Lemon Mayonnaise (see recipe)
1/2 teaspoon hot prepared mustard

Yield: 

2 Servings

Method: 

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 may also be used as a spread for crackers or as a sandwich filling.

This recipe yields 2 servings. Serving size: 1/3 cup.

Exchanges Per Serving: 1 Medium-fat Meat.

Nutrition Facts: Carbohydrates 2g; Protein 7g; Fat 6g; Calories 97; Fiber 0.1g; Sodium 526mg; Cholesterol 307mg.

Note: Low-sodium diets: Omit salt.