Total Calories: 227
In a medium bowl, stir together mayonnaise, mustard, lemon-pepper seasoning, and salt. Stir in peas, cauliflower, mushrooms, celery, zucchini, and green onions. Gently fold in eggs.
Spoon into tomato cups. Sprinkle with paprika.
Note: If desired, egg salad can be spooned onto a bed of fresh spinach and garnished with strips of Swiss cheese, tomato wedges, and pimiento-stuffed olives.
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