Garden Vegetable Egg Salad
This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.
Ingredients
6 serv.- large eggs, hardboiled and cooled↗12
- scallions, chopped, white and light green parts↗4
- coarsely shredded carrot1⁄3 cup
- coarsley chopped red radish1⁄3 cup
- finely chopped celery1⁄2 cup
- light mayonnaise or 2/3-1 cup salad dressing↗2⁄3 - 1 cup
- mustard↗1 tablespoon
- low-fat milk↗1 tablespoon
- salt↗1⁄2 teaspoon
- pepper↗1⁄4 teaspoon
- dill weed↗1⁄4 teaspoon
Step-by-step instructions
- 1
Peel hardboiled eggs and chop them. Place in a large bowl.
- 2
Add the remaining ingredients (start low with the mayonnaise) and mix well.
- 3
Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!
Source: food.com
Original recipe ↗
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