Tomato and Egg Salad

Tomato and Egg Salad

  • Prep: 20 min
  • Cook Time: 5 min
  • Total: 25 min
  • Serving: 4 Servings

Cut down on obsolete carbs by getting rid of the sliced bread in this tomato and egg salad recipe. Perfect for a light brunch, serve with a glass of Chardonnay.


  • 6 eggs
  • 6 roma tomatoes
  • 1/3 of a seedless cucumber, chopped (about 3/4 cup)
  • 1/4 of a red onion, chopped (about 1/4 cup)
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 1 bunch watercress, trimmed
  • 1/2 teaspoon each salt and freshly ground black pepper


  1. Place the eggs in a large saucepan, cover with water and bring to a rolling boil. After about 1 minute, remove the pan from the heat, cover and set aside for 10 minutes.
  2. In the meantime, cut the tomatoes in half, lengthwise.
  3. Chop the eggs and place into a bowl with the cucumber, onion, mayonnaise, mustard, salt and pepper. Mix well to combine.
  4. Place the watercress onto 4 plates, add 3 tomato halves to each plate and then top each halve with the egg salad. Serve immediately.

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