Egg Salad Stuffed Tomatoes with Bacon
Egg Salad Stuffed Tomatoes with Bacon make a quick and easy appetizer or snack. This creative spin on classic egg salad requires just five main ingredients and is perfect for serving at a party or picnic.
Makes: 4-6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 6 large eggs
- 12 Campari tomatoes, halved
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 6 ounces bacon, cooked and crumbled
- ½ cup microgreens, for garnish (optional)
Instructions
- Place eggs in the bottom of a medium pot. Fill with water to cover eggs by 1 to 2 inches. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot and let eggs sit in the hot water for 10 to 12 minutes.
- While eggs cook, use a small spoon to scoop the flesh and seeds out of each tomato half.
- When eggs are done cooking, strain them from the pot and run cold water over them until they are cool to the touch.
- Peel and chop the eggs and place them in a large bowl. Add mayonnaise, mustard, salt and pepper, and stir to combine.
- Spoon the egg mixture into each tomato half. Evenly distribute bacon crumbles over the top. Garnish with microgreens, if desired, before serving.
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