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Egg Salad Stuffed Tomatoes

Egg Salad all made portable in this tasty tomato shell for the perfect summer dinner.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dinner
Cuisine: American
Servings: 2 stuffed tomatoes
Author: Stephanie

Ingredients

  • 2 large tomatoes scooped out
  • 6 -7 large organic eggs
  • cup finely diced red or yellow onions
  • cup finely diced celery
  • 2 cloves of garlic finely chopped
  • cup mayo
  • ¼ cup plain full fat greek yogurt
  • 1 tbsp. dijon mustard
  • 1 tbsp. apple cider vinegar
  • ½ tsp. garlic powder
  • ½ tsp. dill weed
  • ¼ tsp. onion powder
  • ¼ tsp. paprika
  • handful of finely chopped cilantro leaves
  • dash of cayenne pepper
  • salt & pepper to taste

Instructions

  • Bring eggs to rolling boil and let boil about 1-2 minutes.
  • Remove from heat and cover.
  • Let stand covered about 18 minutes.
  • Drain eggs and rinse with cold water.
  • Peel and chop eggs and combine with onion, celery, and garlic.
  • Meanwhile combine remaining ingredients for the dressing reserving the tomatoes till the end.
  • Pour dressing over eggs, diced onion, celery, and garlic. Mix well.
  • Cut tops of tomatoes and hollow out. Spoon egg salad into tomatoes and top with additional cilantro.

Notes

The egg salad recipe is enough to stuff 6-8 tomatoes or you can just reserve remaining egg salad for eating at later time.