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

Ingredients

Recipe Description: 

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.

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

Directions

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