Try this Egg Salad-Stuffed Tomatoes recipe, or contribute your own.
Suggest a better descriptionCut 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
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 189 | ||
Calories from Fat: 110 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 217.1mg | 67 % | |
Sodium 228mg | 8 % | |
Potassium 502.4mg | 13 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 10g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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