Semi-boil eggs till they’re two-thirds done and not completely. Yolks should be a bit soft.
Chop eggs finely. Add all the other ingredients to the eggs. Mix well to ensure that the mixture is well coated with Dijon mustard.
Refrigerate it for 2–3 hours.
Put a dollop of egg salad on each lettuce leaf, roll it up and serve.
Eggs: Eggs are a powerhouse of nutrients. They are a very rich source of protein, vitamin B (B2, B5, B12), and minerals like phosphorous, zinc and choline.
Fruits and vegetables: They contain nutrients such as fibre, potassium and vitamins C, A and K.
Nuts: They house good fats, protein, fibre and vitamin E.
Therefore, an egg salad with some fruits, vegetables and nuts added in good measure, can give you myriad health benefits, such as:
(Recipe by Noopur Vijaya excerpted from the book “Parenting in the Age of McDonald’s” authored by Tanuja Sodhi)