Tomato Egg Salad

READY IN: 24mins
Recipe by Debbwl

A cool light lunch from Better Homes and Gardens.

Top Review by ImPat

I scaled this back for 2 eggs (1 serve) and for 2 Roma tomatoes and served on lettuce from the garden. It made for a very filling lunch, next time for me I would only use 1 Roma and have the extra egg on the side, maybe wrapping in the extra lettuce leafs. thank you Debbwl, made for Make My Recipe Edition 11.

Ingredients Nutrition


  1. Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.
  2. Meanwhile, have roma tomatoes lengthwise and remove seeds.
  3. In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.
  4. Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.
  5. Spoon into tomato halves and serve over watercress.

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