| 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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