Saturday, September 17, 2011

Dilled Egg Salad Platter

Try this delicious platter in place of a conventional egg salad sandwich. This is another recipe from my 'Flat Belly Diet Cookbook'. So far, what recipes I have tried, have been very good. I had some veggie dip for the tomatoes and also had some baby carrots for dipping. 6 large eggs, hard boiled and peeled (discard 3 yolks)
3 ribs celery, chopped
1/2 cup peeled and chopped hothouse cucumber
3 radishes, chopped
2 scallions, thinly sliced, or 1/2 cup chopped sweet white onion
1/4 cup canola mayonnaise
2 tbs. snipped fresh dill
1/2 tsp. grainy mustard
1/2 tsp. freshly ground black pepper
1/8 tsp. salt
Leaf lettuce for serving
2 large tomatoes, cut into wedges
8 Wasa crisp breads

Coarsely chop the eggs and egg whites and place in medium bowl. Add the celery, cucumber, radishes, scallions, mayonnaise, dill, mustard, pepper, and salt and mix well. Arrange the lettuce on a platter or plate. Mound the salad on top and surround with the tomato wedges. Serve with crisp breads. I think I would rather have a nice roll, etc. instead of the crisp bread but thought I would try them.


  1. Hi Carol, thanks for stopping by! I am still having problems staying signed in and I can't seem to figure out why! :(

    "Country Reflections"