Garden Egg Salad

1. 1

   Put the eggs in a saucepan with enough cold water to cover.

2. 2

   Bring to a boil, cover, and remove from the heat.

3. 3

   Set aside for 12 minutes.

4. 4

   Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.

5. 5

   Dice the eggs.

6. 6

   Combine the eggs with mayonnaise, mustard and season with the salt and pepper.

7. 7

   Stir in the scallions, celery, and radish.

8. 8

   Divide the egg salad among the lettuce leaves, top with the sprouts and roll up.

9. 9

   Serve 2 rolls per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.