Tomato Egg Salad

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24 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 25 mins
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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)
    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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