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Get A Healthy Boost With The Garden Egg Salad

All you need is a few healthy swaps and you can turn the traditional egg salad into a delicious, much healthier lunch. It is great in sandwiches or rolled up in lettuce leaves.

*Recipe yields six servings.

Food Network Kitchen<br />Egg Salad<br />Healthy Eats<br />Food Network


  • 8 large eggs
  • 1/2 cup low-fat mayonnaise (or more, if you like)
  • 2 tbsps whole-grain mustard
  • 2 spring onion bulbs, thinly sliced
  • 1/2 cup carrot or cucumber, minced
  • 1/2 cup green peas
  • 2 radishes, grated on the large holes of a box grater
  • 8 lettuce leaves or toasted bread, to serve
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste



  1. Put the eggs in a saucepan with enough cold water to cover.
  2. Bring eggs to a boil, cover and turn off the heat. Set aside for 15 minutes.
  3. Drain the eggs, crack off the shell, then peel under cool running water.
  4. Dice the eggs.
  5. Combine the diced eggs with mayonnaise and mustard.
  6. Stir in the spring onions, carrots or cucumber, peas and radish.
  7. Season with salt and pepper. Add some minced herbs, if you like.
  8. Divide the egg salad among the lettuce leaves, top with the sprouts and roll up.
  9. For a more filling meal, you can also sandwich your salad between bread slices.
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