Garden Egg Salad

  • prep time10 min
  • total time 25 min
  • serves 4

Make this egg salad using fresh veggies from the garden.

95 Ratings
Directions for: Garden Egg Salad


6 large eggs

½ cup low-fat mayonnaise

2 Tbsp 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


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.

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

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

Source and Credits

Courtesy of Food Network Kitchen

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

See more: Vegetables, Lunch, Easy, Eggs/Dairy, Healthy

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