Prep time: 10 minutes
Total time: 25 minutes
Serves: 4

Ingredients:

  • 6 large eggs
  • ½ cup low-fat mayonnaise
  • 2 Tbsp. whole-grain mustard
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 scallions (white and green), thinly sliced
  • ½ cup celery, minced
  • 2 radishes, grated on the large holes of a box grater
  • 8 romaine lettuce leaves
  • 1 cup pea or other sprouts

Directions:

  • 1

    Place the eggs in a saucepan with enough cold water to cover them. Bring to a boil, cover and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel them under cool running water.

  • 2

    Dice the eggs. Combine with mayonnaise, mustard and season with salt and pepper. Stir in the scallions, celery and radish.

  • 3

    Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving!