Egg Saladdiabetic, eggs, salads 2 hard-cooked eggs; peeled chilled 1 tablespoon green onion; finely chopped 1 tablespoon celery; finely chopped with leave 1/2 teaspoon salt 1 dash freshly ground pepper 3 tablespoon lemon mayonnaise 1/2 teaspoon 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 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 |
