6 roma tomatoes
1/3 of a seedless cucumber, chopped (about 3/4 cup)
1/4 of a red onion, chopped (about 1/4 cup)
1/3 cup mayonnaise
1 tablespoon Dijon-style mustard
1 bunch watercress, trimmed
1/2 teaspoon each salt and ground black pepper
In a medium saucepan, cover eggs with water. Bring to a boil over high heat. Remove from heat; cover and let stand 12 minutes. Drain, rinse, peel and chop cooked eggs.
Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper. Fold in chopped egg.
Divide watercress among 4 plates. Top each with 3 tomato halves; spoon on egg salad. Drizzle with any remaining dressing. Makes 4 servings.
Per Serving: cal. (kcal) 276, Fat, total (g) 22, chol. (mg) 324, sat. fat (g) 5, carb. (g) 8, Monosaturated fat (g) 3, Polyunsaturated fat (g) 10, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 12, vit. A (IU) 3012.59, vit. C (mg) 38.97, Thiamin (mg) 0.15, Riboflavin (mg) 0.47, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.98, sodium (mg) 610, Potassium (mg) 621, calcium (mg) 121.16, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet