Empty My Fridge
"Better than Deviled Eggs" Stuffed Tomatoes with Egg Salad
Ingredients
- Egg6
- Tomato6
- Mayonnaise½ cups
- Dijon mustard1 tbsp
- Red onion · chopped⅓ cups
- Celery · chopped¼ cups
- Dill · chopped¼ cups
- Garlic1 clove
- Chive · chopped2 tbsp
- Lemon2 tsp
- Salt
- Black pepper
Instructions
- Put the eggs in a saucepan and add just enough water to cover them. Bring to a boil over high heat, then cover, turn off the heat and let them sit for 10 minutes.
- Meanwhile, cut a little off the top of each tomato. Use a paring knife to cut around the inside edge, then scoop out the pulp with a spoon. Salt the inside and set the tomatoes cut side down on paper towels.
- Transfer the hard-boiled eggs to iced water. Once cool enough to handle, peel them and finely shred them on a box grater.
- In a large bowl, combine the shredded eggs, 120 g mayonnaise, 14 g Dijon mustard, 50 g chopped red onion, 25 g chopped celery, 25 g chopped dill pickles, the grated garlic clove, 5 g chopped chives and 10 ml lemon juice. Season with salt and pepper and mix well.
- Fill the tomatoes with the egg salad and top with chopped chives.
Summarized from Spain on a Fork's video. Watch it for the details.
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