Garden Egg Salad Bowl

Serves: 4
Total Calories: 348


6 tablespoons mayonnaise
1 teaspoon mustard prepared
1/4 teaspoon lemon pepper seasoning
1/8 teaspoon salt
1/2 cup peas thawed
1/2 cup cauliflower thinly sliced
1/2 cup mushrooms sliced
1/2 cup celery diced
1/2 cup zucchini quartered and sliced
2 teaspoons chives dried
3 eggs hard-cooked, coarsely chopped
spinach leaves
4 ounces Swiss cheese julienne cut
tomato wedges
olives Pimiento-stuffed


In a medium bowl, stir together mayonnaise, mustard, lemon-pepper seasoning and salt. Stir in peas, cauliflower, mushrooms, celery, zucchini and chives. Gently stir in eggs.

Line salad bowls with spinach. Spoon in egg salad. Sprinkle with paprika. Garnish with Swiss cheese, tomato and olives.

Note: If desired, egg salad can be spooned into a tomato cup and placed on a bed of spinach.

Nutritional Facts:

Serves: 4
Total Calories: 348
Calories from Fat: 253

This Garden Egg Salad Bowl recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.

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