Title: Egg Salad-Stuffed Tomatoes
Categories: Salad
Yield: 6 Servings

6 Hard-cooked eggs
1 c Sliced celery
2 tb Minced green pepper
1 ts Minced onion
1/4 c Mayonnaise
1 pn Chili powder
1 tb Vinegar
1 ts Salt
1/8 ts Pepper
6 Tomatoes
Parsley
Lettuce

Cut eggs into medium-sized pieces. Then add rest of ingredients except
tomatoes, parsley, and lettuce, and refrigerate. Before serving, wash
chilled tomatoes, and remove cores. Then fill tomato cavities with egg
salad, garnish with sprigs of parsley, and serve on lettuce. Yield: 6
servings.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.