Egg Salad Stuffed Tomatoes
A Spanish tapa. It is essentially egg salad in a tomato. Tuna or chicken
salad would also be delicious here. Really nice accompaniment to a green
salad or any sandwich or just by itself for lunch.
8 small tomatoes
4 hard-boiled eggs, cooled and peeled
6 tablespoons aioli or 6 tablespoons mayonnaise
salt & freshly ground black pepper
1 tablespoon fresh parsley, chopped
olive oil (optional)
First core and skin the tomatoes; cut out the core with a knife, then score
the other end with an "X". Drop each tomato in a pan of boiling water for
about 10 seconds, then place in an ice water bath to stop cooking. The skin
should now remove easily.
Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain.
Season with a little salt and pepper. If any of the tomatoes won't stand up
nice, just slice a bit off the bottom to make them stable.
Chop the eggs and combine with the aioli or mayonnaise. Season with salt,
pepper, and parsley. Stuff into the tomatoes, then cover with reserved
If prepared ahead, brush lightly with olive oil and cover with plastic
- I think if the recipe was changed to be cherry tomatoes it would be a
nice party canape.
- I left the skins on the tomatoes, omitted the salt and used mayonnaise.
By threeovens. From: Food.com