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    Egg Salad


    Source of Recipe


    Real Food for Real People
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ -------------------- -------- --
    4 large Eggs, hard-boiled
    3 tablespoons Mayonnaise
    1 1/2 teaspoons Prepared Mustard
    2 teaspoons Vinegar -- or pickle juice
    1 1/2 teaspoons Splenda
    1/4 teaspoon Salt
    1 large Dill Pickle -- chopped fine
    2 tablespoons Black Olives -- chopped fine
    Paprika -- for garnish

    Peel eggs. Chop eggs on a cutting board and place in a bowl. Add all remaining
    ingredients, except paprika. Mix well, chill for at least 5 minutes and spoon on slices of lc bread, lc toast, lettuce leaves, or lc crackers. Sprinkle with paprika before serving.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 167 Calories; 15g Fat (76.8% calories
    from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 216mg Cholesterol; 523mg Sodium.

    Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

 


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