| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Diabetic, Eggs, Salads | 2 | Humans | |
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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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