MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Egg Salad
  Categories: Diabetic, Eggs, Salads
       Yield: 2 humans
  
       2    Hard-cooked eggs; peeled          1/2 ts Salt;
            -chilled                                 Dash freshly ground pepper;
       1 tb Green onion; finely chopped         3 tb Lemon Mayonnaise;
       1 tb Celery; finely chopped with       1/2 ts Hot pepper; hot prepared
            -leaves                        
  
   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.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal Master
  
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