Tomato Egg Salad

1. 1

   Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.

2. 2

   Meanwhile, have roma tomatoes lengthwise and remove seeds.

3. 3

   In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.

4. 4

   Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.

5. 5

   Spoon into tomato halves and serve over watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.