Don’t know why, but it had never occurred to me to combine these ingredients into a salad – but it seems perfect for a summer lunch or dinner. It’s adapted from a recipe in Better Homes and Gardens magazine.
Ingredients:
6 eggs 6 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 salad greens of your choice, trimmed 1/2 teaspoon each salt and ground black pepper
Preparation:
In a medium saucepan, cover eggs with water. Bring to a boil over high heat. Remove from heat; cover and let stand 12 minutes. Drain, rinse, peel and chop cooked eggs.
Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper. Fold in chopped egg.
Divide greens among 4 plates. Top each with 3 tomato halves; spoon on egg salad. Drizzle with any remaining dressing. Makes 4 servings.