Garden Egg Salad

Directions

1. 1
   Put the eggs in a saucepan with enough cold water to cover.
2. 2
   Bring to a boil, cover, and remove from the heat.
3. 3
   Set aside for 12 minutes.
4. 4
   Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
5. 5
   Dice the eggs.
6. 6
   Combine the eggs with mayonnaise, mustard and season with the salt and pepper.
7. 7
   Stir in the scallions, celery, and radish.
8. 8
   Divide the egg salad among the lettuce leaves, top with the sprouts and roll up.
9. 9
   Serve 2 rolls per serving.