 | | Egg Salad Stuffed Tomatoes |
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3 hard-cooked eggs, chopped
1/4 c. nonfat yogurt
1/4 c. 1% cottage cheese, drained dry
2 tbsp. finely chopped celery
2 tbsp. thinly sliced green onion
1/2 tsp. dry mustard
1/4 tsp. salt
Dash of cayenne
2 med. tomatoes
2 c. lettuce |
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| Instructions |
| In bowl combine eggs, yogurt, cottage cheese, celery, onion, dry mustard, salt and cayenne. Cover and chill. Cut a slice off the top of each tomato. Scoop out seeds and flesh. Invert tomatoes on paper toweling to drain. Chill. To serve, sprinkle inside of tomatoes with salt and pepper. Spoon half of the egg mixture into each tomato shell. Sprinkle with snipped parsley. Arrange tomatoes on lettuce. 2 servings. Each serving = 4 ounces protein, 2 cups raw vegetables.
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