Bacon and Egg Stuffed Tomatoes
Bacon and egg stuffed tomatoes turn a chilled egg salad into a neat, individual serving that sits in its own edible bowl. The tomato pulp is chopped and stirred back into the filling, so nothing is wasted and the eggs pick up some fresh juice. Celery adds crunch against the soft eggs and salty bacon. Salting the drained shells first seasons the tomato itself, which keeps the whole bite from tasting flat.
Instructions
Slice the tops off the tomatoes. Scoop out the pulp with a spoon, taking care to leave the walls of each shell whole so they can hold the filling.
Chop the scooped-out pulp and set it aside. Turn the empty tomato shells upside down for a few minutes to drain, then sprinkle the insides with a little salt and pepper.
In a bowl, combine the chopped pulp with the bacon, celery, eggs, mayonnaise, parsley, and the measured salt and pepper. Stir well until the mixture is evenly coated.
Spoon the bacon and egg mixture into the tomato shells, filling each one generously. Finish with a dusting of paprika on top.
Make it personal.
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