Egg Salad I

Ingredients

 * 2 hard-cooked eggs, peeled, chilled
 * 1 tbsp green onion, finely chopped
 * 1 tbsp celery, finely chopped with leaves
 * ½ tsp salt
 * dash freshly ground pepper
 * 3 tbsp Lemon Mayonnaise
 * ½ tsp hot pepper prepared mustard (optional)

Directions

 * 1) Finely dice the eggs; mix thoroughly with all other ingredients.
 * 2) Cover and chill for at least 1 hour or until flavors are well blended.
 * 3) Mound on crisp lettuce, garnished with a dash of paprika, and serve as a salad.
 * 4) 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).
 * 5) Also, topping with mustard is good for an extra kick of flavor.

Nutritional information
Food exchange per serving: 1 medium-fat meat
 * low-sodium diets: omit salt for this recipe and from lemon mayonnaise.