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Tomato And Molded Egg Salad

Western.Chefs's picture
  Eggs 6
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Tomatoes 3 Large, sliced (Skinned)
  Lettuce 1
  Mayonnaise 2⁄3 Cup (10.67 tbs)

Hard-cook eggs; cool slightly; while still warm, shell and rice or sieve them.
Add the salt and pepper, and pack down firmly into 2 glasses.
Chill thoroughly, then remove by running a knife around the inside of glasses.
Then cut each molded egg mixture into 4 neat crosswise slices.
Lay one of the tomato slices on each nest of lettuce, and place a slice of egg on top.
Top with mayonnaise or French dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Lacto Ovo Vegetarian

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1624 Calories from Fat 1322

% Daily Value*

Total Fat 147 g226.2%

Saturated Fat 20 g100.2%

Trans Fat 0 g

Cholesterol 1373.6 mg457.9%

Sodium 2125.3 mg88.6%

Total Carbohydrates 33 g11%

Dietary Fiber 12.5 g50.1%

Sugars 20.1 g

Protein 46 g92.1%

Vitamin A 613.9% Vitamin C 228.9%

Calcium 30.8% Iron 54%

*Based on a 2000 Calorie diet

Tomato And Molded Egg Salad Recipe