Egg and Tomato Salad Recipe
Egg and Tomato Salad Recipe photo by Taste of Home
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Egg and Tomato Salad Recipe

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I often need to prepare a salad just for myself. And when I want a change from ordinary greens, this is the recipe I reach for.—Joan Schroeder, Mesquite, Nevada
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 1 servings


  • 1 small tomato, thinly sliced
  • 1 hard-boiled large egg, sliced
  • Leaf lettuce
  • 2 tablespoons olive oil
  • 4 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 drops hot pepper sauce

Nutritional Facts

1 each: 353 calories, 33g fat (5g saturated fat), 212mg cholesterol, 747mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 7g protein.


  1. On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In a small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately. Yield: 1 serving.
Originally published as Egg and Tomato Salad in Taste of Home August/September 1996, p16

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galinthewoods User ID: 3317961 14602
Reviewed Sep. 14, 2011

"Next time I make this I would add a little more sugar to the dressing as it was a little sour for my family's tastes. We do love the combination of lettuce tomato and egg, though, and it makes a nice light dinner with some breadsticks on a hot summer night."

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