Egg Salad Stuffed Tomato
6 Hard cooked eggs -- chopped
1/3 cup chopped pimiento-stuffed green olives
1/4 cup chopped celery]
2 tablespoons chopped onion
1/4 teaspoon dry mustard
1 dash pepper
1/2 cup Borden-Lite Line Plain Yogurt
Tomatoes for stuffing
6 Hard cooked eggs -- chopped
1/3 cup chopped pimiento-stuffed green olives
1/4 cup chopped celery]
2 tablespoons chopped onion
1/4 teaspoon dry mustard
1 dash pepper
1/2 cup Borden-Lite Line Plain Yogurt
Tomatoes for stuffing
In medium bowl, combine ingredients;
stir until blended. Chill.
Serve stuffed into fresh tomatoes or
as a sandwich spread.
Garnish as desired. Refrigerate
leftovers.
Makes 2 Cups.
Possum Kingdom Lake Cookbook
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