Garden Egg Salad Bowl
Makes 4 servings
6 tbsp. mayonnaise
1 tsp. prepared mustard
1/4 tsp. lemon pepper seasoning
1/8 tsp. salt
1/2 cup frozen peas, thawed
1/2 cup thinly sliced cauliflower
1/2 cup sliced mushrooms
1/2 cup diced celery
1/2 cup quartered and sliced zucchini
2 tsp. dried chives
3 hard boiled eggs, coarsely chopped
Spinach leaves
Paprika
4 oz. cut julienne Swiss cheese
Tomato wedges
Pimiento-stuffed olives
In a medium bowl, stir together mayonnaise, mustard, lemon-pepper seasoning and salt. Stir in peas, cauliflower, mushrooms, celery, zucchini and chives. Gently stir in eggs. Line salad bowls with spinach. Spoon in egg salad. Sprinkle with paprika. Garnish with Swiss cheese, tomato and olives.
Note: If desired, egg salad can be spooned into a tomato cup and placed on a bed of spinach.
Source : Cool Dishes For Warm Days
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