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Egg Salad Stuffed Tomatoes
Egg Salad all made portable in this tasty tomato shell for the perfect summer dinner.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
2
stuffed tomatoes
Author:
Stephanie
Ingredients
2
large tomatoes scooped out
6 -7
large organic eggs
⅓
cup
finely diced red or yellow onions
⅓
cup
finely diced celery
2
cloves
of garlic finely chopped
⅔
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.