“Better than Deviled Eggs” Stuffed Tomatoes with Egg Salad

These stuffed tomatoes with egg salad are the perfect treat for any time of the year, but they’re extra special during summer when tomatoes are in season. Either way, they’re filled with flavors, easy to make, and done in just 30 minutes.

To make this recipe, I used tomatoes on the vine. However, you can use whatever tomatoes you like. Just make sure they’re all similar in size, as it gives the dish a beautiful presentation.

To chop the hard-boiled eggs for the egg salad, I used a box grater and finely shredded the eggs. You can also just finely chop them. But I tell you, by finely shredding the eggs, it gives the egg salad a fluffier and airier texture.

TIPS & TRICKS to Make this Recipe: You can make the egg salad ahead of time. As it will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Stuffed Tomatoes with Egg Salad

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"Better than Deviled Eggs" Stuffed Tomatoes with Egg Salad

Course Appetizer, Side Dish

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6

Calories 156 kcal

Author Albert Bevia

Ingredients

• 6 large eggs
• 6 tomatoes
• 1/2 cup low fat mayonnaise 120 grams
• 1 tbsp dijon mustard 14 grams
• 1/3 cup chopped red onion 50 grams
• 1/4 cup chopped celery 25 grams
• 1/4 cup chopped dill pickels 25 grams
• 1 clove garlic (finely grated)
• 2 tbsp chopped chives 5 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Add the eggs into a sauce pan, fill with water just enough to cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat

2. In the meantime, cut off a little from the top of each tomato, then using a pairing knife gently cut around the inside of each tomato, this is to help loosen up the pulp, then using a spoon gently scoop out the pulp (I like to have a bowl underneath), then season the inside of the tomatoes with salt and place cut side down over paper towels

3. After leaving the eggs to sit for 10 minutes and they are hard-boiled, transfer them into a bowl with iced water

4. Once the eggs are cool enough to handle, peel the eggs, then using a box grater finely shred the eggs

5. Add the shredded eggs into a large bowl, along with the mayonnaise, dijon mustard, chopped red onion, chopped celery, chopped dill pickels, the grated garlic, chopped chives, and lemon juice, then season with salt & pepper, and mix together until well mixed

6. Stuff the tomatoes with the egg salad and top off with chopped chives, enjoy!

Nutrition Facts

"Better than Deviled Eggs" Stuffed Tomatoes with Egg Salad

Amount Per Serving

Calories 156 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Cholesterol 189mg63%

Sodium 314mg14%

Potassium 547mg16%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 8g16%

Vitamin A 1875IU38%

Vitamin C 27mg33%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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