Salmon Salad

This salad makes an easy lunch or dinner. Serve on bread or greens.

Ingredients:

1 can (16 ounces) pink salmon

½ cup mayonnaise

1 tbsp lemon juice

5 large eggs

• Hardboil 5 eggs: put eggs in a pan of cold water just to cover, bring to a boil, cover, turn off heat, and let set on burner for about 10 min. Take each egg out of hot water, crack shell all over, and peel. To reduce fat, remove one of the yolks (we give it to our dog).

• Open canned salmon, strain off the liquid, and spoon salmon into a medium mixing bowl. Flake with a fork, removing skin and larger bones.

• In a separate bowl, mash eggs into fine crumbs

• Add mashed eggs to salmon, add mayonnaise and lemon juice and mix.

• Serve on bread or in pita pockets with sliced onion and lettuce, or just on a bed of lettuce

5 servings: 311 calories, 21 g protein, 24 g fat, 562 mg sodium, 0 g fiber, 0 g sugar