Crunchy carrot, cucumber and scallions are colorful additions to this vegetarian egg salad recipe.
Pack it with some crunchy crackers and tomatoes for a healthy, light lunch.
Halve eggs and discard 4 of the yolks (or save for another use).
Add whites and the remaining 4 yolks to the bowl and mash to desired consistency.
Gently stir in carrot, cucumber and scallions.
Bring to a simmer over medium-high heat.
Reduce heat to low and cook at the barest simmer for 10 minutes.
Remove from heat, pour out hot water and cover the eggs with ice-cold water.
Let stand until cool enough to handle before peeling.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
