Egg Salad I

Ingredients

 * 2 hard-cooked eggs, peeled
 * -chilled
 * 1 tbsp green onion, finely chopped
 * 1 tbsp celery, finely chopped with
 * -leaves
 * 1/2 tsp salt
 * dash freshly ground pepper
 * 3 tbsp lemon Mayonnaise
 * 1/2 tsp hot pepper, hot prepared
 * Mustard (optional)

Directions
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. Also, topping with mustard is good for an extra kick of flavor.