Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
146
Calories
8g
Protein
6g
Fat
17g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 hard-cooked eggs, peeled
- -chilled
- 1 tbsp green onion, finely chopped
- 1 tbsp celery, finely chopped with
- -leaves
- 1/2 tsp salt
- dash freshly ground pepper
- 3 tbsp lemon mayonnaise
- 1/2 tsp hot pepper, hot prepared
- =
Directions
1
Finely dice the eggs; mix thouroughly 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 sandwish to go with a salad on a hot, hot day). Food exchange per serving: 1 medium-fat meat exchange; low-sodium diets: omit salt for this recipe and from lemon mayonnaise.
Recipe sourced from
fandom