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Tomato Egg Salad
Ingredients
- 6 eggs
- 6 roma tomatoes
- 1/3 of a seedless cucumber, chopped (about 3/4 cup)
- 1/4 of a red onion, chopped (about 1/4 cup)
- 1/3 cup mayonnaise
- 1 tablespoon Dijon-style mustard
- 1 bunch watercress, trimmed
- 1/2 teaspoon each salt and ground black pepper
Directions
1. In a medium saucepan, cover eggs with water. Bring to a boil over high heat. Remove from heat; cover and let stand 12 minutes. Drain, rinse, peel and chop cooked eggs.
2. Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper. Fold in chopped egg.
3. Divide watercress among 4 plates. Top each with 3 tomato halves; spoon on egg salad. Drizzle with any remaining dressing. Makes 4 servings.
Nutrition Facts
(Tomato Egg Salad)
- Servings Per Recipe 4,
- cal. (kcal) 276,
- Fat, total (g) 22,
- chol. (mg) 324,
- sat. fat (g) 5,
- carb. (g) 8,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 10,
- fiber (g) 2,
- sugar (g) 5,
- pro. (g) 12,
- vit. A (IU) 3013,
- vit. C (mg) 39,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 610,
- Potassium (mg) 621,
- calcium (mg) 121,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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