Tomato Egg Salad

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3.5 by 29 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Tomato Egg Salad

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.
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Nutrition Facts (Tomato Egg Salad)

  • Per serving:
  • 276 kcal cal.,
  • 22 g fat
  • (5 g sat. fat,
  • 10 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 324 mg chol.,
  • 610 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (1)

29 Ratings
311 Days Ago
Looks yummy!

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