Egg Salad Cups
|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|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Ripe firm tomatoes||4 Large|
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.
4. Fill the shells with egg-salad mixture and serve on lettuce.