American : Egg Salad with Bacon and Tarragon

• 1/2 cup finely chopped celery
  
• 1/3 cup mayonnaise
  
• 2 tablespoons finely chopped fresh tarragon, or 1 tablespoon each parsley and green onion
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon salt
  
• 8 hard-boiled eggs, peeled and coarsely chopped
  
• 6 cups mixed salad greens
  
• 4 slices bacon, cooked and crumbled
  
• 12 cherry tomatoes, halved
  

Combine celery, mayonnaise, tarragon, TABASCO^® Sauce, and salt in a bowl and mix well. Add eggs and mix gently. Divide salad greens between four plates; place a scoop of egg salad on each and sprinkle crumbled bacon on top. Garnish with tomatoes.

Makes 4 servings.

This recipe is low in carbs.

Per Serving: CALORIES 351; PROTEIN 17g; CARB 7g; FIBER 3g; TOTAL FAT 29g; SATURATED FAT 7g; CHOL 440 mg; SODIUM 528 mg