These stuffed tomatoes with egg salad are the right deal with for any time of the yr, however they’re additional particular throughout summer season when tomatoes are in season. Either method, they’re stuffed with flavors, straightforward to make, and accomplished in simply half-hour.
To make this recipe, I used tomatoes on the vine. However, you should use no matter tomatoes you want. Just make sure that they’re all comparable in dimension, because it offers the dish a phenomenal presentation.
To chop the hard-boiled eggs for the egg salad, I used a field grater and finely shredded the eggs. You may also simply finely chop them. But I inform you, by finely shredding the eggs, it offers the egg salad a fluffier and airier texture.
TIPS & TRICKS to Make this Recipe: You could make the egg salad forward of time. As it should maintain for as much as 3 to 4 days within the fridge in an hermetic container.
Key Ingredients & Cookware I used on this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
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Watch the Video Below on How to Make Stuffed Tomatoes with Egg Salad
“Better than Deviled Eggs” Stuffed Tomatoes with Egg Salad
Ingredients
-
6
giant
eggs -
6
tomatoes -
1/2
cup
low fats mayonnaise
120 grams -
1
tbsp
Dijon Mustard
14 grams -
1/3
cup
chopped purple 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
-
Add the eggs right into a sauce pan, fill with water simply sufficient to cowl the eggs, and warmth with a excessive warmth, as soon as it involves a boil, place a lid on the pan and switch off the warmth
-
In the meantime, lower off a bit from the highest of every tomato, then utilizing a pairing knife gently lower across the inside of every tomato, that is to assist loosen up the pulp, then utilizing a spoon gently scoop out the pulp (I wish to have a bowl beneath), then season the within of the tomatoes with salt and place lower facet down over paper towels
-
After leaving the eggs to sit down for 10 minutes and they’re hard-boiled, switch them right into a bowl with iced water
-
Once the eggs are cool sufficient to deal with, peel the eggs, then utilizing a field grater finely shred the eggs
-
Add the shredded eggs into a big bowl, together with the mayonnaise, dijon mustard, chopped purple onion, chopped celery, chopped dill pickels, the grated garlic, chopped chives, and lemon juice, then season with salt & pepper, and blend collectively till effectively combined
-
Stuff the tomatoes with the egg salad and prime off with chopped chives, get pleasure from!
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 primarily based on a 2000 calorie food plan.
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