Title: Egg salad
 Categories: Diabetic, Eggs, Salads
      Yield: 2 Humans
 
      2    Hard-cooked eggs; peeled
           -chilled
      1 tb Green onion; finely chopped
      1 tb Celery; finely chopped with
           -leaves
    1/2 ts Salt;
           Dash freshly 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 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.