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Egg Salad Cups

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  Hard-cooked eggs 4 , coarsely chopped
  Chopped radishes 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Imitation mayonnaise 3 Tablespoon
  Salt 1 Teaspoon
  Prepared mustard 1 Teaspoon
  Lemon pepper 1⁄8 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Ripe firm tomatoes 4 Large
  Leaf lettuce 1

1. Combine eggs, radishes, celery, imitation mayonnaise, salt, mustard, pepper and Worcestershire sauce in small bowl.
2. Cut thin slice from stem end of tomatoes; scoop out centers, leaving shells about 1/4-inch thick; sprinkle shells lightly with salt.
3. Fill with egg salad mixture.

Recipe Summary

Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 827 Calories from Fat 551

% Daily Value*

Total Fat 61 g93.7%

Saturated Fat 12.5 g62.4%

Trans Fat 0 g

Cholesterol 966.8 mg322.3%

Sodium 2426.5 mg101.1%

Total Carbohydrates 39 g13.1%

Dietary Fiber 10.8 g43.3%

Sugars 27.4 g

Protein 36 g72.4%

Vitamin A 168.4% Vitamin C 173.9%

Calcium 23.4% Iron 29.4%

*Based on a 2000 Calorie diet


Egg Salad Cups Recipe