Stuffed Tomatoes
photo by Sarah_Jayne
- Ready In:
- 11mins
- Ingredients:
- 6
- Yields:
-
8 tomatoes
- Serves:
- 8
ingredients
- 8 small tomatoes
- 4 hard-boiled eggs, cooled and peeled
- 6 tablespoons aioli or 6 tablespoons mayonnaise
- salt & freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- olive oil (optional)
directions
- First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily.
- Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable.
- Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops.
- If prepared ahead, brush lightly with olive oil and cover with plastic wrap.
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Reviews
-
I never thought of stuffing a tomato with egg salad before but it actually did work. I think the importance is to have really fresh tasting tomatoes. So, that makes it a perfect recipe for summer when they are in abundance. I think if the recipe was changed to be cherry tomatoes it would be a nice party canape. Made for the Family Picks portion of ZWT5 for the Chow Hounds.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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