Tomato stuffed with Egg Salad.
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.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 344 | ||
Calories from Fat: 216 (63%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 344
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