Egg Salad-stuffed Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad | 6 | Servings | |
INGREDIENTS
| 6 | Hard-cooked eggs | |
| 1 | c | Sliced celery |
| 2 | T | Minced green pepper |
| 1 | t | Minced onion |
| 1/4 | c | Mayonnaise |
| 1 | pn | Chili powder |
| 1 | T | Vinegar |
| 1 | t | Salt |
| 1/8 | t | Pepper |
| 6 | Tomatoes | |
| Parsley | ||
| Lettuce |
INSTRUCTIONS
Cut eggs into medium-sized pieces. Then add rest of ingredients except tomatoes, parsley, and lettuce, and refrigerate. Before serving, wash chilled tomatoes, and remove cores. Then fill tomato cavities with egg salad, garnish with sprigs of parsley, and serve on lettuce. Yield: 6 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 214.7mg
Sodium: 654mg
Potassium: 289.5mg
Carbohydrates: 7.1g
Fiber: 1.3g
Sugar: 3.7g
Protein: 8.1g