Garden Egg Salad

Name: Garden Egg Salad
Cook time: 10 min
Total time: 25 min
Ingredients: 6 large eggs; 1/2 cup low-fat mayonnaise; 2 tablespoons whole-grain mustard; Kosher salt and freshly ground black pepper; 2 scallions (white and green), thinly sliced,; 1 rib celery, minced, scant 1/2 cup; 2 radishes, grated on the large holes of a box grater; 8 romaine lettuce leaves; 1 cup pea or other sprouts

4.6

(20)

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Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $6.08 /serving

Author : Food Network Kitchen

easy main dish main dish easy lunch recipes

Ingredients

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6 large eggs1/2 cup low-fat mayonnaise2 tablespoons whole-grain mustardKosher salt and freshly ground black pepper2 scallions (white and green), thinly sliced,1 rib celery, minced, scant 1/2 cup2 radishes, grated on the large holes of a box grater8 romaine lettuce leaves1 cup pea or other sprouts

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Instructions

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Step 1

Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.

Step 2

Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.

Step 3

Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.