Egg Salad in Tomato Cups


6 hard-cooked eggs, finely chopped
1 cup (250 mL) grated Swiss cheese
½ cup (125 mL) light mayonnaise
1 green onion, chopped
1 tsp (5 mL) whole grain mustard
1 tsp (5 mL) finely chopped oregano, or ½ tsp (2 mL) dried oregano leaves
½ tsp (2 mL) pepper
Pinch Cayenne
6 medium tomatoes


Combine all ingredients except tomatoes; mix well. Slice off the stem end of each tomato and scoop out the pulp. Turn tomatoes upside down onto paper towel and let drain for about ½ hour. Once drained, turn right side up; stuff each tomato with egg salad mixture. Garnish each tomato with a sprig of oregano and serve immediately.

Makes 6 servings.

Nutrients per serving

Calories: 224.4
Protein: 11.7 g
Carbohydrate: 5.9 g
Fat: 17.7 g