Egg and onion
8 hard-boiled eggs
3/4 cup chopped spring onions
1/2 teaspoon low sodium salt
1/4 teaspoon white pepper
1 tablespoon olive oil
Iceberg lettuce (for serving)
Chop the eggs and onions together until very fine.
Blend in the salt, pepper and oil.
Cover and chill in the refrigerator for one hour.
Arrange on lettuce leaves on a serving plate.