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.