Egg salad boats Recipe

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Egg salad boats
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  1. In a large bowl, gently stir together eggs, mayonnaise, celery, onions, dill and lemon juice until well combined; set aside.
  2. Cut out cores from tomato stem ends; then cut each tomato almost to the base into 8 wedges (don't slice all the way through).
  3. Place each tomato on a lettuce lined plate, carefully spread wedges open and spoon about 3/4 cup egg salad into center.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 458.88 Kcal (1921 kJ)
Calories from fat 334.13 Kcal
% Daily Value*
Total Fat 37.13g 57%
Cholesterol 571.05mg 190%
Sodium 391.3mg 16%
Potassium 706.71mg 15%
Total Carbs 10.4g 3%
Sugars 8.48g 34%
Dietary Fiber 2.51g 10%
Protein 21.94g 44%
Vitamin C 27.7mg 46%
Iron 1.6mg 9%
Calcium 110.3mg 11%
Amount Per 100 g
Calories 116.34 Kcal (487 kJ)
Calories from fat 84.71 Kcal
% Daily Value*
Total Fat 9.41g 57%
Cholesterol 144.78mg 190%
Sodium 99.21mg 16%
Potassium 179.18mg 15%
Total Carbs 2.64g 3%
Sugars 2.15g 34%
Dietary Fiber 0.64g 10%
Protein 5.56g 44%
Vitamin C 7mg 46%
Iron 0.4mg 9%
Calcium 28mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
  • 12

Good Points

  • saturated fat free,
  • low sodium

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