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