Posted by: Angel 06-26-99 8:56 PM
Egg Salad Continental
6 eggs, hard cooked and finely chopped
1 1/2 cups Swiss or Cheddar cheese, shredded
1 cup mayonnaise or salad dressing
2 Tbsp. fresh chives, chopped
1 tsp. prepared mustard
1/2 tsp. salt
4 to 5 medium tomatoes, chilled
Dill weed, if desired
In 1-quart bowl, combine all ingredients except tomatoes and stir gently.
Cover; chill in refrigerator for about 2 to 3 hours.
To serve, cut each tomato into sixths, cutting through to within 1 inch of stem end.
Fill each tomato with 1/2 to 2/3 cup egg salad.
Sprinkle top with dill weed, if desired.
Makes 4 to 5 (1/2 to 2/3 cup) servings.