Salmon Egg Salad Filled Tomatoes - CHI Health, Nebraska (NE) - Southwest Iowa (IA)


4 hard boiled eggs, shells and yolks removed
2 small stalks celery, finely diced
3 Tbsp. finely chopped red onion
4 oz. diced, smoked salmon
¼ c. light mayonnaise
½ tsp. dill week (dried) or 1 Tbsp. fresh dill, chopped
Pepper to taste
8 medium tomatoes, tops removed and hollowed out


In a medium bowl, chop the egg whites.  Add celery, onion, salmon and mayonnaise.

Season with dill and black pepper to taste.  Refrigerate at least 2 hours to allow flavors to combine.

Spoon egg salad mixture into hollowed-out tomatoes. 

Cover well and refrigerate until ready to serve.

Nutrition Facts

Yield:  8 filled tomatoes (4 servings)
Nutrition per serving (2 tomatoes)
Calories:  180
Carbohydrate:  10 grams
Fiber:  2
Fat:  7 grams
Saturated fat:  1 gram
Cholesterol: 40 mg.
Sodium: 400 mg.