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Full Online Book HomeLearning KitchenEggs - Egg Salad Continental
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Eggs - Egg Salad Continental Post by :dgammon Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3266

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Eggs - Egg Salad Continental

6 eggs, hard cooked and finely chopped
1 1/2 c. Swiss or Cheddar cheese, shredded
1 c. mayonnaise or salad dressing
2 Tbsp. fresh chives, chopped
1 tsp. prepared mustard
1/2 tsp. salt
4 to 5 medium tomatoes, chilled
Dill weed, if desired


In 1-quart bowl, combine all ingredients except tomatoes and stir gently. Cover; chill in refrigerator for about 2 to 3 hours.

To serve, cut each tomato into sixths, cutting through to within 1 inch of stem end. Fill each tomato with 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed, if desired.

Makes 4 to 5 (1/2 to 2/3 cup) servings.
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