Garden Vegetable Egg Salad

Makes: 
6 servings
Utensil: 
Saladmaster Food Processor
small mixing bowl
medium mixing bowl
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Hard boiled eggs are a quick start to a simple and satisfying meal. Use the Saladmaster Food Processor to grate cooked eggs and then toss them with seasonal vegetables for a nutritious salad that is lower in fat and delicious. Prepare the hard boiled eggs used in this recipe quick and easy using this tip.

Ingredients

6
hard-boiled eggs, peeled and grated, use Cone #2
4
carrots, trimmed, scrubbed and shredded, use Cone #2
6
radishes, trimmed, scrubbed and shredded, use Cone #2
14
cup
basil leaves, chopped
(11
g)
2
tablespoons
fresh chives or scallions, minced
2
tablespoons
fresh lemon juice
(30
ml)
2
tablespoons
olive oil
(30
ml)
2
tablespoons
prepared mustard
(20
g)
12
teaspoon
natural salt
(3
g)
mixed salad greens (optional)
sprouts (optional)
avocado (optional)

Directions

  1. Prepare hard boiled eggs.
  2. Using the food processor, grate hard boiled eggs and shred carrots and radishes directly into a mixing bowl.
  3. Add chopped basil leaves and chives.
  4. In a small bowl, mix together lemon juice, olive oil, mustard and salt.
  5. Pour dressing over grated eggs and vegetables. Gently mix together.
  6. To serve, place a portion of egg salad on top of your favorite salad greens and garnish with an additional sprinkle of chopped fresh herbs, sprouts or diced avocado.
Nutritional Information per Serving
Calories: 
156
Total Fat: 
11g
Saturated Fat: 
3g
Cholesterol: 
212mg
Sodium: 
362mg
Total Carbs: 
7g
Dietary Fiber: 
2g
Sugar: 
4g
Protein: 
8g
Analysis does not include optional ingredients
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