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Egg Salad I Recipe


1 green bell pepper, seeded and diced

1 small red onion, chopped

2 small carrots, sliced

3 cups cabbage, diced

2 slices fresh mushrooms, sliced

3 eggs, beaten

4 green onions, chopped

1/2 cup chopped walnuts


In a large pot, heat the water to boiling. Add the green pepper and onion; stir until just tender. Add carrots, celery, zucchini and mushrooms. Remove from heat. Mix cabbage, mushrooms, eggs, carrot mixture and wasabi together; stir, adding water and water if necessary. Bring to a boil, stirring constantly, until wilted. Reduce heat. Serve over heated salad greens.


Nerme Cressmen writes:

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I followed this recipe as a base. Turned out great.