This recipe featuring 1 dozen eggs is made with colorful vegetables. The recipe features less mustard than many recipes, thus reducing the sodium. To make less, simply cut the recipe in half.
Confetti Egg Salad
(Makes 1 quart)To bake eggs, break into a parchment paper lined pan. Bake at 350F until internal temperature reaches 160F, about 20 minutes.
1 dozen eggs
Remove eggs to a cooling rack. Cool and chop.
1/2 cup celery, minced
1/2 cup carrots, peeled and minced
3 tablespoon garlic scapes, minced
1/4 cup radishes, minced
Mix eggs and vegetables with mustard, mayonnaise and black pepper.
1/4 cup Dijon mustard
1/2 cup mayonnaise
1/2 teaspoon black pepper
A 9 X 14 inch baking pan holds 1 dozen eggs. A 9 inch square pan holds 1/2 dozen eggs.
Free range chicken eggs featuring dark yolks, colorful garlic scapes and radishes are often found at the first of the season farmers markets.