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
paprika

1. 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.
2. Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, 1/4 t salt, and 1/4 t pepper; stir well.
3. Fill tomato shells with bacon and egg mixture. Sprinkle with paprika.