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.

Hess, R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master