Boiled eggs until hard boiled. Shell & dice. Add mayonnaise & fresh herbs & black pepper. Mix well.
Cut the top portion of tomato and set aside. With a tablespoon, remove the seeds and innards of tomato. Stuff tomato with egg salad. Place top back on tomato like a lid. Chill for 1 hour, then serve.
Do not add salt. There is plenty of salt in the mayonnaise.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (328g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 216 (63%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 804.7mg||248 %|
|Sodium 390.5mg||13 %|
|Potassium 557.1mg||15 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 6.3g|
|Protein 25g||36 %|
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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: 344
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