RECIPES OF THE DAY

RESERVE and refrigerate 4 center egg slices for garnish, if desired. CHOP remaining eggs.

MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD chopped eggs and celery; mix well. REFRIGERATE, covered, to blend flavors.

SERVE on lettuce leaves, garnished with reserved egg slices.

Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

• 6 large eggs
• 1/2 cup low-fat mayonnaise
• 2 tablespoons whole-grain mustard
• Kosher salt and freshly ground black pepper
• 2 scallions (white and green), thinly sliced,
• 1 rib celery, minced, scant 1/2 cup
• 2 radishes, grated on the large holes of a box grater
• 8 romaine lettuce leaves
• 1 cup pea or other sprouts
• 4 servings

Put the eggs in a saucepan with enough cold water to cover. 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 under cool running water.

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

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

• 8 x large eggs
• 1/2 cup mayonnaise
• 1 tablespoon mustard
• 2 teaspoon lemon juice
• 1/4 cup celery minced
• 1/4 cup red onion minced
• 1 tablespoon white wine vinegar
• 2 teaspoons tarragon minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Place the eggs in a large pot with cold water covering them by 1 inch and bring the water to a simmer.

Cover with a lid, turn off the heat and let sit for 8 minutes before removing the eggs and placing in ice water then peeling.

Chop the eggs then add in the rest of the ingredients and mix well, refrigerating for at least 1 hour before serving.