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Food Network Kitchens

Garden Egg Salad

From Food Network Kitchens

  • Cook Time

    15 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
15 min
Total:
25 min
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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

Directions

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.

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

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

Copyright 2004 Television Food Network, G.P. All rights reserved.

Rated: 4 stars out of 54 Reviews

Nutrition Facts

Nutritional Analysis
per serving
Calories
200
Fat
11 grams
Saturated Fat
2 grams
Carbohydrates
13 grams
Fiber
1 gram
Protein
13 grams
Net Carbohydrates
12 grams
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