Use simple, healthful fillings to turn tomatoes into vessels for a tasty lunch or snack.
Stuffed Tomatoes with Egg Salad
Makes 4-6 servings
Prep time: 30 minutes
Cook time: 15 minutes
Note: For advance preparation, you can make the egg salad through step three and refrigerate, but reserve the bacon to mix in before stuffing and serving.
4-6 large tomatoes with stems
2 Tablespoons mayonnaise
½ teaspoon dry mustard, or to taste
½ teaspoon onion powder
Salt and pepper to taste
6 hardboiled eggs, chopped
¼ cup chopped celery
2 Tablespoons chopped red bell pepper
2 Tablespoons dill pickle relish
3 slices crisp-cooked, uncured bacon, crumbled (optional)
Cooked or canned black beans for eyes (optional)
1. Slice off and reserve the tomato tops, leaving enough tomato for a “hat.” Scoop out the insides into a medium bowl and set tomato “bowls” upside down to drain while you make the filling.
2. Strain tomato juice from pulp (reserve juice for another use), chop pulp and combine with mayonnaise, dry mustard, onion powder, salt and pepper.
3. Add remaining ingredients and combine.
4. Top with tomato “hats” and egg and vegetable pieces for face features, if desired.
Quick tip: For fast preparation, just quarter large tomatoes from the top down without cutting all the way through at the bottom. Remove excess pulp then fill with the egg mixture and top as desired with crumbled bacon, toasted sunflower seeds or a dusting of paprika.
Follow these instructions for a perfectly cooked, easy-to-peel egg.
Place eggs in a pot with 2 Tablespoons of salt. Fill the pot until the water covers the top of the eggs. Put the pot on the stove and turn on heat medium-high. Bring to a boil then remove pot from the heat and let stand for 10 minutes. Remove from water to cool.
Mix it Up!
For curry-style filling: Add 1 teaspoon ground yellow curry with seasonings.
For tuna filling: Omit 3 eggs and use 1 (5-ounce) can of drained, water-packed tuna.
For taco-style filling: Omit 2 eggs and add 1-2 teaspoons taco seasoning, 2 Tablespoons chopped green onions and 1⁄2 cup grated cheddar cheese.
Written and photographed by Hillary Black