Egg Salad

Course : Salads
Serves: 2
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2 Large hard-cooked eggs -- peeled chilled
1 tablespoon green onion -- finely chopped
1 tablespoon celery -- finely chopped with leaves
1/2 teaspoon salt
1 dash freshly ground pepper
3 tablespoons lemon mayonnaise
1/2 teaspoon hot pepper -- hot prepared

Preparation / Directions:

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 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.) Low-sodium Diets: Omit salt for this recipe and from Lemon Mayonnaise.

4 Kitchen's say:
  (4 1/4 Stars!)
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