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. |