Continental Egg Salad Recipe

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0 votes | 705 views
Servings: 10

Ingredients

Cost per serving $0.89 view details

Directions

  1. 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%
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