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Tomato Egg Salad

Makes: 4 servings
Start to Finish 25 mins
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,
  • Trans fatty acid (g) 0,
  • 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 (g) 65,
  • Cobalamin (Vit. B12) (g) 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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