"Better than Deviled Eggs" Stuffed Tomatoes with Egg Salad

Von Spain on a Fork · 20 Min.

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Zubereitung

1. 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.
2. 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.
3. Transfer the hard-boiled eggs to iced water. Once cool enough to handle, peel them and finely shred them on a box grater.
4. 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.
5. Fill the tomatoes with the egg salad and top with chopped chives.

Zusammengefasst aus dem Video von Spain on a Fork. Schau es dir für die Details an.

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