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Continental Egg Salad




Source of Recipe


Internet


List of Ingredients




6 - eggs, hard cooked and finely chopped
1 1/2 Cup 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 - medium tomatoes, chilled
- - dill weed, if desired


Recipe



In 1-quart bowl, combine all ingredients except tomatoes. 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.