It’s not as pitiful as it sounds…It’s just a warning that the recipe is just for one serving.  I’m trying to get one serving down to a science, when I’m just cooking for me.  The more I make of anything, the more I’ll eat.  For the last 10 months, I’ve made my most serious efforts ever to diet.  In 20+ years of dieting, I’ve learned one thing…Accept who you are and the foods that you love.  Don’t remove anything that you really love eating; just learn to eat it in moderation.  For me, moderation goes out of the window when there is an abundance of servings of any thing that I like or love!  It’s not that I love egg salad…I really like this egg salad.  Besides, it’s much better than having a cup of salad greens, 1 chopped boiled egg and low-calorie salad dressing.

Egg Salad…For One

1 Hard Boiled Egg**
1 teaspoon mayonnaise
1 teaspoon garlic mustard(I used a Trader Joes brand)
¼ cup thawed green peas, rinsed and patted dry
1 teaspoon red onion, chopped
1 teaspoon sweet pickle relish, drained
Lettuce leaves
Paprika(I use Hot Hungarian Paprika for garnish and taste.)

**To boil egg: Place egg in a small saucepan, and completely cover with water.  Heat to a boil and allow to boil for 1 minute.  Remove from heat and cover.  Allow to stand for 20 minutes.  Pour off hot water and cover with cold water and allow egg to cool for about 5 minutes.

In a bowl, roughly chop egg.  Add remaining ingredients, except lettuce leaves.  Gently stir to incorporate.  Serve atop lettuce leaves.  Sprinkle with paprika…salt and pepper to taste.
This recipe can be doubled, tripled, quadrupled, etc…