Egg Salad Recipe - Cooking Index
Egg Salad Recipe - Cooking Index
| 2 | Hard-cooked eggs - peeled, chilled | |
| 1 tablespoon | 15ml | Finely-chopped green onion |
| 1 tablespoon | 15ml | Finely-chopped celery with leaves |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Freshly-ground black pepper | |
| 3 tablespoons | 45ml | Lemon Mayonnaise - (see recipe) |
| 1/2 teaspoon | 2.5ml | Hot prepared mustard |
Finely dice the eggs; mix thoroughly 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 may also be used as a spread for crackers or as a sandwich filling.
This recipe yields 2 servings. Serving size: 1/3 cup.
Exchanges Per Serving: 1 Medium-fat Meat.
Nutrition Facts: Carbohydrates 2g; Protein 7g; Fat 6g; Calories 97; Fiber 0.1g; Sodium 526mg; Cholesterol 307mg.
Note: Low-sodium diets: Omit salt.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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