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Ingredientes
- 6 large eggs, hard cooked & finely minced
- 1 1/2 c. shredded Swiss cheese or possibly med. cheddar cheese
- 1 c. mayonnaise or possibly salad dressing
- 2 T minced fresh chives or possibly 2 teaspoon dry chives
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 4-5 med. tomatoes, chilled
- Dill weed (opt.)
Direcciones
- In 1 qt bowl put together all ingredients except tomatoes. Stir gently. Cover, refrigerate in refrigerator 2 to 3 hrs. To serve, cut each tomato into sixths, cutting through to within 1" of stem end. Fill each tomato with about 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 10 servings | |
| Calories 291 | |
| Calories from Fat 240 | 82% |
| Total Fat 27.16g | 34% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 320mg | 13% |
| Potassium 179mg | 5% |
| Total Carbs 3.39g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.9g | 1% |
| Protein 9.52g | 15% |
