Bacon and Egg Stuffed Tomatoes
Each year there is one food that is leftover after Easter more than any other. That one food is hard-cooked eggs. While there isn't anything wrong with the standard egg salad and deviled eggs, there's only so much of that a person can eat before tiring of it.
Here's a recipe that's a little different than the same-old-same-old leftovers. I try to make it a bit healthier by using turkey products instead of the usual pork.
Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 6 servings
6 large tomatoes
salt and pepper
6 hard boiled eggs-chopped
3/4 c diced celery
1/3 c mayonnaise (reduced or fat free is fine)
6 slices turkey bacon-cooked and crumbled
2 T chopped fresh parsley
1/4 t salt
1/4 t pepper
- Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp and seeds, leaving shells intact. Discard seeds and chop tomato pulp. Drain tomato shells, and sprinkle inside with salt and pepper.
- Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, 1/4 t salt, and 1/4 t pepper; stir well.
- Fill tomato shells with bacon and egg mixture. Sprinkle with paprika.