All About Eggs: Chicken Waldorf Blossoms

Not to be confused with flowers (or major hotel chains for that matter), the "blossom" in chicken waldorf blossoms is really a sectioned tomato.
By Diane M. Lindamood
May/June 1983
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The tennis racket is just a joke. Our "serving suggestion" is that you to eat our chicken waldorf blossoms, not launch them at high speed!
Photo by the American Egg Board


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This dish might be considered a reunion of sorts, combining chicken and eggs as it does. And though it’s essentially a salad, it’s also practically a meal in one because you get meat, vegetables, and dairy.

Chicken Waldorf Blossoms

2/3 cup of chopped cooked chicken
4 eggs, hard-cooked and chopped
1 small apple, cored and chopped
1/2 cup of chopped celery
1/3 cup of mayonnaise
1/2 teaspoon of salt
a dash of pepper
4 medium-to-large tomatoes
4 lettuce leaves
1/4 cup of chopped walnuts

First, combine all of the ingredients except the tomatoes, lettuce, and walnuts. Stir them until they're blended, then cover and chill the mixture. Now, cut each tomato into six sections, almost to the stem end, and place it on a lettuce leaf. Finally, spread the tomato sections slightly, fill each fruit with 1/2 cup of the chicken concoction, and top it off with 1 tablespoon of walnuts.


For more egg recipes see All About Eggs: Become an Eggs-Pert.







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