Egg Salad

Ingredients...

[1] 12 eggs, well beaten.
[2] 50 g (2 oz.) celery, chopped.
[3] 65 g (2.5 oz.) green pepper, chopped.
[4] 4 Tbsp. pimentos, diced.
[5] 125 ml (4 oz.) low calorie mayonnaise, or salad.

Dressing...

[1] 1 tsp. mustard powder.
[2] pinch black pepper.
[3] lettuce leaves, to serve.
[4] olives, to serve.
[5] radishes, thinly sliced, to serve.

Method...

Pour the beaten eggs into a greased 12 x 10 x 2-1/2-inch tin placed insidea larger roasting tin. Fill to half way up the side of the tin withboiling water. Bake, uncovered, at 170 C / 325 F / Gas 3 for 30 to 40minutes or until firm to touch.

Chill until cooled, dice. In large bowl, combine diced eggs and remainingingredients. Chill at least 1 hour.

Using a scoop, place onto lettuce leaf, garnish with 2 ripe olives, 1 greenolive and radish slices.

-: Thank You :-