Egg salad-stuffed tomatoes

Yield: 6 Servings

Measure Ingredient
6 \N Hard-cooked eggs
1 cup Sliced celery
2 tablespoons Minced green pepper
1 teaspoon Minced onion
¼ cup Mayonnaise
1 pinch Chili powder
1 tablespoon Vinegar
1 teaspoon Salt
⅛ teaspoon Pepper
6 \N Tomatoes
\N \N Parsley
\N \N Lettuce

Cut eggs into medium-sized pieces. Then add rest of ingredients except tomatoes, parsley, and lettuce, and refrigerate. Before serving, wash chilled tomatoes, and remove cores. Then fill tomato cavities with egg salad, garnish with sprigs of parsley, and serve on lettuce. Yield: 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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