EGG SALAD II

EGG SALAD II
8 hard boiled eggs, coarsely chopped
1/4 cup mayonnaise
3 ounces sugar free bread and butter pickles, coarsely chopped, 18 chips
2 teaspoons yellow mustard
1/2 teaspoon pepper
2 teaspoons chives
1/8 teaspoon celery salt
Dash paprika
Dash Spicy Seasoning Salt, optional
Salt, to taste

Mix all of the ingredients and chill well.

Makes 4-6 servings
Do not freeze

Per 1/4 recipe: 258 Calories; 22g Fat; 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/5 recipe: 207 Calories; 17g Fat; 10g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net carbs
Per 1/6 recipe: 172 Calories; 14g Fat; 9g Protein; 1.5g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

I used Mt. Olive brand sugar free bread and butter pickles in this. I prefer them over their sweet relish in this recipe and I chop them coarsely so there's a little more texture.

1. Prev:EGG SALAD DELUXE
2. Next:FAJITA SALAD