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Tomato Egg Salad

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“A cool light lunch from Better Homes and Gardens.”
READY IN:
24mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.
  2. Meanwhile, have roma tomatoes lengthwise and remove seeds.
  3. In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.
  4. Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.
  5. Spoon into tomato halves and serve over watercress.

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