Instructions: Note: grams noted in Notes section are for carbohydrate grams only.

Pare rutabaga and cut into 4 pieces. Cook in boiling water until tender, about 30 mins. Drain well and cool. After rutabaga has cooled, dice (apprx.

2 1/2 cups). Place diced vegetable in salad bowl, sprinkle with sweetener and lemon juice. Add scallions, pickle, celery paprika and mayo. Toss all well. Fold in eggs. Chill well before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.