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Egg Salad Cups

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: 
30 Minutes
Servings: 
6

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4.20278
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 191 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 247.1 mg82.4%

Sodium 458.3 mg19.1%

Total Carbohydrates 11 g3.6%

Dietary Fiber 4.7 g18.7%

Sugars 5.8 g

Protein 10 g20.3%

Vitamin A 274.2% Vitamin C 84.9%

Calcium 9.3% Iron 13.7%

*Based on a 2000 Calorie diet

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Egg Salad Cups Recipe