Egg Salad Stuffed Cocktail Tomatoes

Egg Salad Stuffed Tomatoes

Prep Time: 15 Min
Cook Time: 11 Min

Yields: 10 Tomatoes

What You Need

• 454g Cocktail Tomatoes (10 Tomatoes)
• 4 Large, Free-Range Eggs
• 1 Shallot / 1.5 Tbsp., finely diced
• 1 stalk Celery / 1.5 Tbsp., finely diced
• 1 Tbsp. Fresh Dill, chopped
• 1 Tbsp. Fresh Parsley, chopped
• 1.5 Tbsp. Mayonnaise
• 1/2 Tsp. Yellow Mustard
• Himalayan Salt & Cracked Pepper
• Dill for Garnish

Directions

• Get your eggs in to a small pot and fill it with enough cold water to cover the eggs about an inch. Set the pot on the burner and bring it to a boil. Once boiled, let them bubble away for 5 minutes. Remove them from the heat and cover for 5 minutes. Strain the hot water and fill the pot with the eggs with cold water. Let them sit a minute or so, strain, and fill with cold water again. Let them sit another few minutes until they're cooled down. 
• Strain and peel your eggs. Chop the eggs finely and add them to a small mixing bowl. Add all of the other ingredients and season with salt & pepper to taste. Mix until creamy & combined. Set aside.​

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• Slice the tops off your tomatoes and use a teaspoon to carefully scoop the insides of the tomatoes out, cupping the tomato in your opposite hand. Gently scrape the inside wall to get as much flesh out as you can without breaking the tomato. Once they're nice and cleaned out, set them aside and continue until all of your tomatoes are emptied out.
• Get a piping bag fitted with the large, open tip attached. Fill the bag with your egg salad and pipe the filling in to your tomatoes. You should have enough to fill all 9 / 10 of the tomatoes. Place your filled tomatoes on a plate and cover them with plastic wrap. Refrigerate for a minimum of 30 minutes before serving. For service, sprinkle each tomato with a pinch of salt & pepper and top with a little fresh dill. ENJOY!

HAPPY VEG