Egg salad-stuffed tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | Tomatoes | |
| Parsley | ||
| Lettuce | ||
Directions
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, .