Garden Egg Salad

Serves: 4
Total Calories: 227


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 tablespoons green onions chopped
3 eggs hard-cooked, coarsely chopped
4 medium-size tomato cups


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.

Nutritional Facts:

Serves: 4
Total Calories: 227
Calories from Fat: 171

This Garden Egg Salad recipe is from the Dressings And Spreads Wheel Cookbook. Download this Cookbook today.

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