Tomato Egg Salad Recipes

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EGG AND TOMATO SALAD



Egg and Tomato Salad image

I often need to prepare a salad just for myself. And when I want a change from ordinary greens, this is the recipe I reach for.-Joan Schroeder, Mesquite, Nevada

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 11

1 small tomato, thinly sliced
1 hard-boiled large egg, sliced
Leaf lettuce
2 tablespoons olive oil
4 teaspoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon seasoned salt
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
2 drops hot pepper sauce

Steps:

  • On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In a small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately.

Nutrition Facts :

TOMATO EGG SALAD



Tomato Egg Salad image

I Love to Make This Tomato Egg Salad When I Am Working from Home. It's a Treat That I Look Forward to All Morning Until My Lunch Break ...

Provided by Jelena Mardere

Categories     Egg Recipes, Healthy Recipes for a Self-Quarantine, Healthy Spring Salad Recipes, Healthy Tomato recipes, Healthy Tomato Side Dish Recipes, Lunch Recipes, Microgreens Recipes, Salad Recipes, Side Dishes

Time 15m

Yield 2

Number Of Ingredients 9

Eggs 3
Tomatoes 1
Basil handful of
Garlic 1 clove
Hot chilli pepper
Olive oil ½ tbsp
Salt
Black pepper
Sunflower sprouts handful of

Steps:

  • Carefully place 3 eggs in a large pan of boiling water using a spoon. Cook in the boiling water for about 6 minutes (for medium sized eggs).
  • Chop 1 tomato and place the pieces in a bowl.
  • Chop a clove of garlic finely and roughly chop a handful of basil. Add them to the tomatoes.
  • Rinse the eggs under cold running water for a few minutes until they are cool enough to handle.
  • Peel and dice the eggs and add them to the bowl with the other ingredients. Mix well.
  • Drizzle olive oil over the salad and season to taste with salt and pepper.
  • Serve on hot buttered toast, garnished with sunflower sprouts.

Nutrition Facts : Calories 122, Fat 9g, Cholesterol 246mg, Sodium 94mg, Carbohydrate 2.2g, Protein 8.7g

RITZ EGG SALAD-TOMATO BITES



RITZ Egg Salad-Tomato Bites image

Ritz crackers are topped with egg salad, slices of grape tomato, and a sprinkle of chopped fresh chives.

Provided by RITZ Crackers

Categories     Trusted Brands: Recipes and Tips     RITZ

Time 10m

Yield 12

Number Of Ingredients 4

24 RITZ Crackers
¾ cup egg salad
8 grape tomatoes, each cut into 6 slices
1 tablespoon chopped fresh chives

Steps:

  • Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.

Nutrition Facts : Calories 71.3 calories, Carbohydrate 4.8 g, Cholesterol 36.3 mg, Fat 5.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 84.7 mg, Sugar 0.6 g

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY



Tomato, Avocado, & Egg Salad Recipe by Tasty image

Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper

Provided by Mercedes Sandoval

Categories     Sides

Time 30m

Yield 1 serving

Number Of Ingredients 5

1 hard-boiled egg, diced
¼ cup avocado, cubed
¼ cup roma tomato, diced
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients in a small bowl.
  • Mix until combined. Serve.
  • Enjoy!

Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram

TOMATO EGG SALAD



Tomato Egg Salad image

Make and share this Tomato Egg Salad recipe from Food.com.

Provided by Debbwl

Categories     < 30 Mins

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

6 eggs
6 roma tomatoes
3/4 cup cucumber, seeds removed and chopped
1/4 cup red onion, diced
1/3 cup mayonnaise
1 tablespoon Dijon mustard
salt and pepper
2 cups watercress

Steps:

  • Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.
  • Meanwhile, have roma tomatoes lengthwise and remove seeds.
  • In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.
  • Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.
  • Spoon into tomato halves and serve over watercress.

TUNA EGG SALAD MELTS



Tuna Egg Salad Melts image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 sandwiches

Number Of Ingredients 13

Two 5-ounce cans albacore tuna, drained well
4 hard-boiled eggs, chopped
1 celery stalk, chopped (about 1/3 cup)
1/3 cup chopped dill pickles
1/4 cup chopped pickled jalapeños
3 scallions, trimmed and roughly chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 slices sourdough bread
2 vine tomatoes, sliced
4 slices pepper jack cheese

Steps:

  • Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
  • Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
  • Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
  • Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
  • Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
  • Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

ROASTED EGGPLANT AND TOMATO SALAD



Roasted Eggplant and Tomato Salad image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

2 medium eggplants, slice 1/4-inch
3 cups ripe cherry tomatoes, cut in halves
1/4 cup olive oil, divided
10 leaves fresh basil, shredded
Salt and pepper

Steps:

  • Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

TOMATO SALAD WITH HARD-BOILED EGGS



Tomato Salad with Hard-Boiled Eggs image

Categories     Salad     Egg     Tomato     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 8

2 slices of day-old homemade-style white bread, crusts removed and the bread cut into 1/2-inch cubes
1/2 tablespoon unsalted butter, melted
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
2 tomatoes, seeded and chopped
1/4 cup finely chopped scallion green
3 Kalamata or other brine-cured olives, cut into slivers
2 hard-boiled large eggs, sliced thin lengthwise

Steps:

  • In a bowl toss the bread cubes with the butter and salt to taste, spread them in a jelly-roll pan, and bake them in a preheated 375°F. oven for 4 to 6 minutes, or until they are golden. In a bowl whisk together the vinegar, the oil, and salt and pepper to taste until the dressing is emulsified, add the tomatoes, the scallion green, the olives, and the croutons, and toss the salad until it is combined well. Divide the salad between 2 plates and top it with the egg slices.

SCRAMBLED EGGS WITH FRESH TOMATO SALAD



Scrambled Eggs with Fresh Tomato Salad image

Whip up Scrambled Eggs and Fresh Tomato Salad in just 10 minutes. Scrambled Eggs and Fresh Tomato Salad features creamy, Parmesan-dusted eggs and a very zesty tomato salad.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 tomatoes, quartered
2 green onions, sliced
1/4 cup thinly sliced celery
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
4 eggs
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. butter

Steps:

  • Combine first 4 ingredients in medium bowl.
  • Beat eggs and cheese in small bowl with whisk until blended. Melt butter in small nonstick skillet on medium heat. Add egg mixture; cook 1 to 2 min. or until set, stirring occasionally.
  • Serve eggs with tomato salad.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 395 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

TOMATO & AVOCADO EGG SALAD



Tomato & Avocado Egg Salad image

Make and share this Tomato & Avocado Egg Salad recipe from Food.com.

Provided by mydesigirl

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, sliced
2 avocados, chopped
1 cup tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
spinach or lettuce leaf
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

  • Mix dressing ingredients in small bowl.
  • Reserve and refrigerate 6 center slices from eggs for garnish.
  • Chop remaining eggs.
  • Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
  • Add dressing; stir gently just until ingredients are evenly coated with dressing.
  • Refrigerate at least 1 hour to blend flavors.
  • Serve on spinach leaves, garnished with reserved egg slices.

Nutrition Facts : Calories 224.9, Fat 17.7, SaturatedFat 3.8, Cholesterol 215, Sodium 305.9, Carbohydrate 10.5, Fiber 5.1, Sugar 2.8, Protein 8.3

ARUGULA, EGG AND TOMATO SALAD



Arugula, Egg and Tomato Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

3/4 pound arugula
4 ripe plum tomatoes
2 hard-boiled eggs, peeled and quartered
1 medium-size red onion, cut into thin slices
2 teaspoons finely chopped garlic
2 tablespoons red-wine vinegar
6 tablespoons olive oil
4 tablespoons coarsely chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture.
  • Core tomatoes and cut into 1-inch cubes.
  • Put all the ingredients in a salad bowl. Toss well and serve.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 531 milligrams, Sugar 5 grams

EGG SALAD-TOMATO SANDWICHES



Egg Salad-Tomato Sandwiches image

Makeout-of-this-world egg salad sandwiches with our Egg Salad-Tomato Sandwiches recipe. Mayo, sour cream and Dijon pep up Egg Salad-Tomato Sandwiches.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup KRAFT Mayo Homestyle Real Mayonnaise
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. GREY POUPON Dijon Mustard
4 hard-cooked eggs, chopped
6 grape tomatoes, quartered
8 slices whole wheat bread, toasted
4 Boston lettuce leaves

Steps:

  • Mix first 3 ingredients in medium bowl.
  • Add eggs and tomatoes; mix until just combined.
  • Fill toast slices with lettuce and egg mixture to make 4 sandwiches.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

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