Time: 25 min.
Complexity: easily
Servings: 4

A simple and quick salad of hard-boiled eggs with fresh celery and radishes, dressed with mayonnaise and mustard. Together, they create a stunningly balanced flavor and an interesting texture of tender eggs and crisp, juicy vegetables. Serve the salad on firm leaves of romaine lettuce. This serving is perfect for picnics or buffets, and it simply adds a vibrant touch to the table.

Ingredients:

• 6 large eggs
• 0.5 cup low-fat mayonnaise
• 2 tbsp. grainy mustard
• 2 green onions, thinly sliced
• 1 stalk celery, chopped, less than 0.5 cups
• 2 radishes, grated on a coarse grater
• 8 romaine lettuce leaves
• 1 cup pea sprouts (or other)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, celery, radish, romaine lettuce, green onions, whole grain mustard, mayonnaise

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Preparation:

Step 1
• Place the eggs in a saucepan with enough cold water to cover them. Bring to a boil, cover, and remove from heat. Let stand for 12 minutes. Drain the eggs and roll them around on the counter with your hands to crack the shells, then peel them under cool running water.
Step 2
• Dice the eggs. Mix them with mayonnaise, mustard, salt, and pepper. Add the onion, celery, and radish.
Step 3
• Divide the egg salad among lettuce leaves, top with sprouts, and roll up. Serve 2 rolls per serving.

Votes: 32