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Egg Salad Cups

Love.Food's picture
Ingredients
  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
Directions

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

Course: 
Side Dish
Dish: 
Stuffing

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