2 lg Hard-cooked eggs; peeled
- chilled
1 tb Green onion; finely chopped
1 tb Celery; finely chopped with
- leaves
1/2 ts Salt
ds Fresh ground pepper
3 tb Lemon Mayonnaise
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
sandwich to go with a salad on a hot, hot day.)
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
