Egg Salad

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

4

 whole

 hard-boiled eggs -- diced

1

 large

 sweet pickle -- diced

1

 stalk

 celery -- diced

2

 tablespoons

 green onion -- diced

2

 teaspoons

 pimientos -- diced

2

 tablespoons

 low fat mayonnaise

1/4

 teaspoon

 seasoned salt

1/8

 teaspoon

 seasoned pepper

Mix all the ingredients together. Chill for at least an hour to let flavors meld.

Serve either plain or in a sandwich.

Makes 4 servings.

Per Serving: 108 Calories; 7g Fat (61.9% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Return to Dairy

Return to Salads

Return to Vegetarian