4 French rolls
8 hard-cooked eggs, chopped
1/2 chopped seedless cucumber, about 1 cup
8 chopped small radishes, about 3/4 cup
1 cup chopped sweet red and green peppers
1/3 cup reduced-fat ranch salad dressing

Slice the top off of each roll. With a fork, scrape out insides and bottoms of rolls, leaving about 1/2-inch wall all around. Save crumbs for another use. In a medium bowl, gently stir together eggs, cucumber, radishes, peppers, and dressing. Spoon about 1 cup mixture into each roll. Serve with reserved roll top.