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Egg Salad Cups

21st.Century.Chef's picture
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Ingredients
  Hard cooked eggs 6 , coarsely chopped
  Radishes 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄4 Cup (4 tbs), chopped
  Mayonnaise/Salad dressing 3 Tablespoon
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Ripe firm tomatoes 4 Large
  Lettuce 3
Directions

MAKING
1. In a small bowl combine eggs, radishes, celery, mayonnaise or salad dressing, salt, dry mustard, pepper and Worcestershire sauce.
2. Cut thin slice from stem end of tomatoes scoop out centers, leaving shells about 1/4 inch thick.
3. Sprinkle shells lightly with salt and cut edges in scallop design, if desired.

SERVING
4. Fill the shells with egg-salad mixture and serve on lettuce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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