Thursday, July 1, 2010

Mix it Up: Tomato Egg Salad

I decided to feature this recipe because it puts a fabulous spin on two of my favorites: tomatos and deviled eggs.  This is something I'm definitely going to make this summer for a refreshing lunch or dinner 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
- Watercress

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.

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