Egg & Vegetable Salad Cups

Egg & Vegetable Salad Cups
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15 min.
15 min.
4 Servings

Bursting with colors and flavors, these Egg & Vegetable Salad Cups feature cucumbers, carrots, zucchini, summer squash or your choice of vegetables gently tossed in Dijon mustard sauce with a touch of tarragon or basil. This is a great recipe for easy entertaining or to delight your family.


  • 6 large hard-cooked eggs, peeled and coarsely chopped
  • 1 cup chopped cucumber
  • 1 cup chopped zucchini or summer squash
  • 1/2 cup chopped red onion
  • 1/2 cup shredded carrot
  • 1/3 cup lowfat mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon milk
  • 1 teaspoon snipped fresh tarragon or basil
  • 1/8 teaspoon paprika
  • Milk (optional)
  • 4 red cabbage cups
  • 2 roma tomatoes, cut into thin wedges
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COMBINE eggs, cucumber, zucchini, onion and carrot in large bowl.

COMBINE mayonnaise, mustard, 1 tablespoon milk, tarragon and paprika in small bowl; stir well. Pour over egg mixture; toss gently to coat. If desired, gently stir in enough additional milk to make desired consistency.

PLACE cabbage cups on 4 salad plates; spoon salad into cabbage cups. Arrange tomatoes in cabbage cups.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 225
  • Calories from Fat: 123
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 325mg (108% of DV)
  • Sodium: 420mg (18% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 8g
  • Protein: 13g
  • Vitamin A: 56% of DV
  • Vitamin C: 70% of DV
  • Calcium: 10% of DV
  • Iron: 9% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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