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Nutrition Facts
Serving Size 173 g
(Approx. 2 Servings)
Amount Per Serving
Calories 90 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 5 mg 1%
Sodium 350 mg 15%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 10 g
Vitamin A 15% • Iron 2%
Vitamin C 25% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Egg Salad Stuffed Tomatoes

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Prep Time
15 minutes
Cook Time
1 minute
Total Time
16 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

1 medium tomato
3/4 cup(s) real mayonnaise
1 Tbsp celery, chopped
1 Tbsp red bell pepper, chopped
1 red radishes, chopped
2 Tsp real mayonnaise
1 Tbsp cilantro, chopped
1/8 Tsp salt
1/8 Tsp black pepper
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Instructions

1
Cut the tomato in half lengthwise then remove and chop pulp. Set aside.
2
Spray a small microwave safe bowl or dish with nonstick spray.
3
Pour the egg in the bowl, cover with plastic wrap and microwave on high power for 30 seconds or to desired degree of doneness.
4
Chop the cooked egg and add to the chopped tomato pulp.
5
Add the celery, red pepper, radish, mayonnaise and cilantro to the bowl and toss to coat ingredients.
6
Stuff the tomato halves with the egg salad and serve.
7
Season with salt and pepper.

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