Recipe - Low-Fat Shrimp Salad

2 Eggs; hardboiled,chopped
1 Can water chestnuts*
Three fourths cup Kraft nonfat mayo
1 pound Shrimp; cooked
2 tablespoon Lemon juice
One half cup Celery; chopped fine
1 teaspoon Dried dillweed; or curry

Combine all ingredients, except shrimp. Fold in shrimp gently. Chill
thoroughly before serving. Judy Garnett/NC pjxg05a
Posted to MMRecipes Digest V4 #195 by "Gary Griffin"
wanderergriff@worldnet.att.net on Jul 28, 1997