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
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.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 2 humans
Egg Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Eggs; Salads
The History of Recipes
It is possible to follow the history of `recipes` way back into ancient history, at least as far as pharonic Egypt, and maybe further still. Having said that, sadly, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and dill. Over the succeeding few centuries, the rich families of the West competed with each other to offer the most extravagent meals, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Egg Salad recipe.
