Egg Salad Lunch

I saw this recipe in Better Homes and Garden magazine and decided to give it a try. I love egg salad and tomatoes, so why not?

Tomato Egg Salad

Ingredients
6 eggs
6 roma 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 Tbsp. Dijon-style mustard
1 bunch watercress, trimmed
1/2 teaspoon each salt and ground black pepper
Directions
1. 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.

2. Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper. Fold in chopped egg.

3. Divide watercress among 4 plates. Top each with 3 tomato halves; spoon on egg salad. Drizzle with any remaining dressing. Makes 4 servings.

My version...


Ingredients
6 eggs
6 roma tomatoes
3/4 cup green pepper, chopped
1 large shallot, chopped (about 1/4 cup)
1/3 cup mayonnaise
1 Tbsp. spicy brown mustard
1/2 teaspoon each salt and ground black pepper

I didn't have cucumber, red onion, or dijon mustard, so I substituted green peppers, shallots, and spicy brown mustard. And it was still FABULOUS.



I figured my version was approximately 5 WW points. (3 for the eggs, and about 2 for the mayonnaise.)