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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.

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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.