Tomato And Molded Egg Salad
|Tomatoes||3 Large, sliced (Skinned)|
|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.
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