A simple and quick salad of boiled eggs with a fresh stem celery and radish seasoned with mayonnaise and mustard. Together gives an amazing balanced taste and interesting texture from tender eggs and crispy juicy vegetables. Serve the salad on dense leaves of green romano lettuce. Such a serving is perfect for picnics or receptions, and just decorate the table with its bright view. Nutritional value of one serving: (4 total) Calories 266, total fats one 7 g., saturated fats g., proteins 13 g., carbohydrates 14 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 25 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 large eggs
- 0.5 tbsp. low fat mayonnaise
- 2 tbsp. l mustard
- 2 green onions, finely chopped
- 1 stalk of celery, chopped, incomplete 0.5 tbsp.
- 2 radishes grated on a coarse grater
- 8 Romano Lettuce
- 1 tbsp. sprouts of peas (or others)
Recipes with similar ingredients: eggs, celery, radish, salad romaine, green onion, whole grain mustard, mayonnaise
Recipe preparation:
- Put the eggs in a pan with enough cold water to cover them. Bring to a boil, cover and remove from heat. Set aside for 12 minutes. Drain and roll eggs hands on the table to crack the shell, then peel under cool running water.
- Dice the eggs. Mix them with mayonnaise, mustard, salt and pepper. Add onions, celery and radishes.
- Lay egg salad on lettuce leaves, sprinkle on top sprouts and collapse. Serve 2 rolls per serving.
