Tomato Egg Salad

A cool light lunch from Better Homes and Gardens.

• Ready In: 24 mins
• Serves: 4

Ingredients

• 6  eggs
• 6  roma tomatoes
• 3⁄4 cup cucumber, seeds removed and chopped
• 1⁄4 cup red onion, diced
• 1⁄3 cup mayonnaise
• 1  tablespoon Dijon mustard
•  salt and pepper
• 2  cups watercress

Directions

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.