Egg Salad Cups Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Hard-cooked eggs - 6, coarsely chopped | ||
| Radishes | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Mayonnaise or salad dressing - 3 tablespoons | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Ripe firm tomatoes | 4 Large | |
| Lettuce | ||
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.
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.
Chef
