Egg & Vegetable Salad Cups
Have an abundance of leftover hard-boiled eggs on hand? Here's one tasty way to put them to use! Serve with bread sticks or crackers for a light supper.
6 large hard-boiled eggs, peeled and coarsely chopped
1 cup chopped cucumber
1 cup chopped zucchini or summer squash
1/2 cup chopped red onion
1/2 cup shredded carrot
1/3 cup lowfat mayonnaise
2 tablespoons Dijon mustard
1 tablespoon milk
1 teaspoon snipped fresh tarragon or basil
1/8 teaspoon paprika
4 red cabbage cups
2 roma tomatoes, cut into thin wedges
- Combine eggs, cucumber, zucchini, onion and carrot in large bowl.
- Combine mayonnaise, mustard, 1 tablespoon milk, tarragon and paprika in small bowl; stir well. Pour over egg mixture; toss gently to coat. If desired, gently stir in enough additional milk to make desired consistency.
- Place cabbage cups on 4 salad plates; spoon salad into cabbage cups. Arrange tomatoes in cabbage cups.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 225 Calories from Fat: 123 Total Fat: 14 g Saturated Fat: 3 g Cholesterol: 325 mg Sodium: 420 mg Carbohydrates: 14 g Dietary Fiber: 3 g Sugars: 8 g Protein: 13 g.
Recipe and image courtesy of Meredith Integrated Marketing.