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Stuffed Tomato with Egg Salad Recipe

American · Main course · 25 min total

A refreshing and protein-packed dish where ripe tomatoes are hollowed and filled with a creamy egg salad, perfect for a light lunch or brunch.

Ingredients

• 4 large ripe tomatoes
• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh chives
• Salt and freshly ground black pepper to taste
• Paprika for garnish (optional)

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Drain and cool under cold running water. Peel and chop the eggs.
2. In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and chives. Mix well. Season with salt and pepper to taste.
3. Slice off the top of each tomato (about 1/4 inch). Using a small spoon, scoop out the pulp and seeds, leaving a thick shell. Discard pulp or reserve for another use.
4. Invert the tomatoes on a paper towel to drain for a few minutes.
5. Spoon the egg salad into each tomato cavity, mounding slightly. Garnish with a sprinkle of paprika if desired.
6. Serve immediately or refrigerate until ready to serve.

Tips

• For best flavor, use ripe but firm tomatoes.
• Stuffed tomatoes can be made a few hours ahead and kept chilled.
• Leftover egg salad can be stored in the refrigerator for up to 2 days.

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