Summer Egg, Fruit & Vegetable Salad With Japanese Wasabi Dressing

• 6 whole Eggs
• 1/2 cups Light Mayonnaise
• 1-1/2 teaspoon Wasabi
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Honey
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 whole Cucumber
• 1 whole Carrot
• 1 whole Apple
• 1 cup Dried Cranberries

1. Place 6 eggs in pot of water and boil. After the water boils, then turn off flame and let eggs sit in hot water for 10 minutes. Peel off shells and slice eggs into half.
2. With a small spoon, scoop out the egg yolks carefully, and save the egg yolks from 3 eggs (you can discard the rest of the egg yolks or eat them separately). Then slice egg whites into smaller bite size pieces.
3. In a small bowl, prepare the dressing. Add 3 scooped egg yolks, mayonnaise, wasabi, apple cider vinegar, honey, salt and pepper. Using a masher, mash egg yolks so it incorporates well into dressing. Make sure dressing is well mixed.
4. Dice up the cucumber, carrot, and apple. In a large salad bowl, add diced fruit and vegetables. Add egg whites and cranberries. Add mixed dressing and toss until dressing covers the salad.

eggs, light mayonnaise, wasabi, apple cider vinegar, honey, salt, pepper, cucumber, carrot, apple, cranberries

Taken from tastykitchen.com/recipes/salads/summer-egg-fruit-vegetable-salad-with-japanese-wasabi-dressing/ (may not work)