Spring vegetable-stuffed eggs
4 hard-cooked eggs, peeled
Salt to taste
2 tablespoons mayonnaise
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1 teaspoon Dijon mustard to taste
1 tablespoon each: finely minced radish, snow peas and scallions, reserve 1 teaspoon for garnish
Makes 4 servings.
Cut the eggs in half lengthwise and carefully remove the yolks.
Mash the yolks with salt, mayonnaise, mustard and spring vegetables; the key is mincing the vegetables to just the right size so they don't look too chunky but provide nice texture. Spoon the filling back into the whites and garnish with more spring vegetables.
Serve immediately or cover and chill, well wrapped, for up to 1 day before serving.
Nutritional information per serving: 131 calories (77 percent from fat), 11 grams total fat (2 grams saturated), 214 milligrams cholesterol, 1 gram carbohydrates, 7 grams protein, 157 milligrams sodium, trace dietary fiber.