Tomato Egg Salad

From: Recipe.com's "Chopped!" via "Better Homes and Gardens" (8/12/2013)

4 Servings

6 eggs	1 tablespoon dijon-style mustard
6 roma tomatoes	1 bunch watercress; trimmed
1/3 of seedless cucumber; chopped	1/2 teaspoon salt
1/4 of red onion; chopped	1/2 teaspoon ground black pepper
1/3 cup mayonnaise

1. In a medium saucepan, cover the eggs with water. Bring to a boil over high heat. Remove the saucepan from the heat. Cover the saucepan & let the eggs stand for 12 minutes.

2. Drain, rinse, peel & chop the eggs.

3. Meanwhile, halve the tomatoes lengthwise & remove the seeds.

4. In a mixing bowl, combine the cucumber, onion, mayonnaise, mustard, salt & pepper. Fold in the chopped egg.

5. Divide the watercress among 4 serving plates. Top each evenly with 3 tomato halves & a spoon of egg salad. Drizzle each serving with any remaining dressing.

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