Tomatoes Stuffed With Egg Salad
Creamy egg salad combined with crisp celery and green onions, stuffed into fresh tomatoes for a colorful, flavorful appetizer or light snack perfect for gatherings and brunches.
Ingredients
Instructions
- Combine chopped eggs, finely chopped celery, sliced green olives, and minced green onions in a bowl.
- Season the mixture with salt and pepper to taste.
- Add mayonnaise to the egg mixture and mix well until combined.
- Slice the tops off the tomatoes and scoop out the centers to create hollow shells.
- Fill each tomato with the egg salad mixture.
- Top with additional olive slices if desired and chill before serving.
Tips & Substitutions
For a fresher flavor, consider adding chopped herbs like dill or parsley to the egg salad mixture. If you want a creamier texture, substitute Greek yogurt for half of the mayonnaise. For a crunchy element, try adding diced bell peppers or pickles. Ensure your tomatoes are ripe but firm to hold the filling well and don’t forget to adjust the seasoning according to your taste preferences.
Serving Suggestions
These stuffed tomatoes make a delightful appetizer or a light lunch. Pair them with a crisp green salad or serve alongside crusty bread for a complete meal. They also complement chilled soups, such as gazpacho, beautifully. For a satisfying spread, consider serving them with Favorite Refrigerator Bread (Heritage Recipe) to soak up any extra filling.
Storage & Reheating
Store any leftover egg salad mixture in an airtight container in the refrigerator for up to three days. If you've already filled the tomatoes, it's best to consume them within 24 hours for optimal freshness. Reheat the egg salad gently if you prefer it warm, but it's typically enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Tomatoes Stuffed With Egg Salad contains roughly 73 calories, with 1g protein, 11g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 1362mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the egg salad ahead of time?
Yes, you can prepare the egg salad mixture a day in advance. Just store it in an airtight container in the fridge until you're ready to stuff the tomatoes. Hollow the tomatoes just before serving to maintain their freshness and prevent them from becoming soggy.
What can I substitute for green olives?
If you're not a fan of green olives, you can substitute them with diced pickles or capers for a different flavor profile. Alternatively, black olives can also work well, though they will change the overall taste slightly.
How can I make this recipe vegetarian?
The recipe is already vegetarian as it uses eggs for protein. If you want to enhance the dish, consider adding more vegetables like diced cucumbers or shredded carrots to the egg salad, which will add color and crunch while keeping it within the vegetarian recipes category.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).