Thursday, July 1, 2010
Mix it Up: Tomato Egg Salad
Tomato Egg Salad
Better Home and Gardens
- 6 eggs
- 6 roma tomatos
- 3/4 cup chopped seedless cucumber
- 1/4 cup diced red onion
- 1/3 cup mayonnaise
-1 tbsp Dijon-style mustard
- Pinch of salt and pepper
Place eggs in a saucepan, cover with water, and bring to boiling. Remove from heat; cover and let stand 12 minutes. Meanwhile, halve the roma tomaotes lengthwise and remove seeds.
In a mixing bowl combine cucumber, red onion, mayonnaise, Dijon mustard, salt and pepper.
Drain, rinse, peel, and chop cooked eggs - then fold into the cucumber mixture.
Spoon into tomato halves and serve over watercress.