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    Home » Entrees

    Egg Salad Stuffed Tomatoes

    Published: Mar 25, 2020 · Modified: Mar 24, 2020 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 1 Comment

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    Jump to Recipe

    While we all love a good egg salad sandwich, these Egg Salad Stuffed Tomatoes are a fantastic way to lighten things up for brunch or lunchtime. 125 calories and 1 Weight Watchers SP
    While we all love a good egg salad sandwich, these Egg Salad Stuffed Tomatoes are a fantastic way to lighten things up for brunch or lunchtime. 125 calories and 1 Weight Watchers SP | Healthy | Vegetarian | Celery | Recipe | Tomato | Low Carb | Easy | Easter | Hard Boiled Eggs #stuffedtomatoes #easterrecipes #brunch #weightwatchers #eggsalad #vegetarianbrunch

    These Egg Salad Stuffed Tomatoes take your favorite egg salad sandwich mixture and turn it into a healthy side dish or entree that work equally well for a casual lunch or a special occasion meal, such as Easter or Mother's Day brunch.

    If serving this stuffed tomato recipe as "the main event", serve it alongside a spring salad, such as Strawberry & Kale Salad, or an equally spring-inspired side dish, like roasted asparagus. For something a little more substantial, Shrimp Pasta Primavera Salad would be a fantastic accompaniment.

    Chopped hard boiled egg, mayonnaise, celery, green onion and Dijon mustard in a glass bowl.

    WHAT YOU NEED FOR THESE EGG SALAD STUFFED TOMATOES:

    These are the main components need for this recipe (affiliate links included)…

    • Eggs: Use up those hard-boiled eggs sitting in your fridge. I like to make a batch in the Instant Pot each week to have on hand for snacks and egg salad. Of course, they can also be made on the stovetop!
    • Tomatoes: Any round medium-sized tomato will do. In the off-season, I use the "tomatoes on the vine" because they tend to have the most flavor. During the summer, hit your local farmer's market (or your own garden) for the sweetest, freshest tomatoes.
    • Mayonnaise: I used light mayo in this recipe. I mayo isn't your thing, head to the section later in this post where I talk about subbing out the mayo.
    • Celery and green onions: Adding vegetables such as green onion, celery or even diced red bell pepper, helps to add moisture to the egg salad without adding additional fat.
    • Dijon Mustard: The perfect amount of tangy zip!
    Jump to Recipe

    Can these stuffed tomatoes be made ahead of time?

    Yes! These can be completely assembled several hours before serving.

    Alternatively, make the egg salad mixture and stove, covered, in the refrigerator for up to 3 to 4 days. A few hours before serving, prepare the tomatoes and fill with the egg salad.

    How do I make a "no mayo" version?

    There are several different ingredients you could use to replace the mayonnaise. Greek yogurt, avocado and cottage cheese are all good options.

    If using avocado, mash up the avocado before mixing it with the egg. And be sure to add some citrus juice (lime or lemon) to slow down the oxidation (browning).

    I first tried this recipe with Greek yogurt, but decided that there was a little too much tang to mix well with the Dijon mustard and the acidity of the tomatoes. If you're set on using Greek yogurt, you could try adding a touch of agave nectar or honey to balance out the flavor. Alternatively, you could use half yogurt/half mayo.

    Stuffing cored tomatoes with light egg salad mixture.

    Tips for making this stuffed tomato recipe:

    • Start by coring the tomatoes. Using a small spoon scoop out the seeds and some of the flesh of the tomatoes.
    • My favorite way to make hard-boiled eggs is in the Instant Pot. The shells come off VERY easily every single time. To do this, place the small rack that comes with your Instant Pot in the bottom of the liner and arrange the eggs on top in a single layer. I usually cook 7 or 8 at once. Add 1 cup of water to the Instant Pot. Cook on HIGH pressure for 1 minute. All the pressure to release naturally for 5 minutes, then use quick release. Transfer the eggs to a bowl of cold water to stop them from cooking further. Done!
    • Use a small spoon or measuring spoon to scoop the egg salad mixture into the tomatoes.

    Other recipes using hard boiled eggs:

    Curry Egg Salad Collard Green Wraps {Cookin' Canuck}
    Devilish Sriracha Avocado Deviled Eggs {Cookin' Canuck]
    Mediterranean Chickpea Egg Salad {Show Me The Yummy}
    Egg Salad Sandwich (with ricotta & cottage cheese} {Muy Delish}

    Serve this easy stuffed tomato recipe for lunch or brunch. Stuffing them with a light egg salad is a great way to use up hard boiled eggs! 125 calories and 1 Weight Watchers SP | Healthy | Vegetarian | Celery | Recipe | Tomato | Low Carb | Easy | Easter #stuffedtomatoes #easterrecipes #brunch #weightwatchers #eggsalad #vegetarianbrunch

    While we all love a good egg salad sandwich, these Egg Salad Stuffed Tomatoes are a fantastic way to lighten things up for brunch or lunchtime. 125 calories and 1 Weight Watchers SP | Healthy | Vegetarian | Celery | Recipe | Tomato | Low Carb | Easy | Easter | Hard Boiled Eggs #stuffedtomatoes #easterrecipes #brunch #weightwatchers #eggsalad #vegetarianbrunch

    Egg Salad Stuffed Tomatoes

    While we all love a good egg salad sandwich, these Egg Salad Stuffed Tomatoes are a fantastic way to lighten things up for brunch or lunchtime. 125 calories and 1 Weight Watchers SP
    5 from 1 vote
    Print Pin Rate
    Course: Brunch
    Cuisine: American
    Keyword: Egg Salad, Stuffed Tomatoes
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6 Servings
    Calories: 125.5kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The salad:

    • 6 hard boiled eggs peeled
    • ¼ cup light mayonnaise
    • 1 green onion thinly sliced
    • 1 large celery stalk diced
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon kosher salt or to taste
    • ¼ teaspoon ground pepper

    The tomatoes:

    • 6 medium tomatoes
    • 2 tablespoons minced flat-leaf parsley
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    Instructions

    The egg salad:

    • In a medium bowl, smash thehard-boiled eggs with the back of a fork. Add the mayonnaise green onion,celery, Dijon mustard, pepper and salt. Stir to combine.

    The tomatoes:

    • Core the tomatoes and, using a small spoon, scoop out the insides.
    • Divide the filling evenly between the tomatoes.
    • Garnish with parsley. Serve.

    Notes

    Weight Watchers Points: 1 (Blue – Freestyle), 3 (Green), 1 (Purple)

    Nutrition

    Serving: 1stuffed tomato | Calories: 125.5kcal | Carbohydrates: 7.4g | Protein: 7.5g | Fat: 7.6g | Saturated Fat: 2g | Cholesterol: 189.3mg | Sodium: 265.4mg | Fiber: 1.7g | Sugar: 0.3g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Comments

      1. Sabrina

        March 25, 2020 at 9:15 pm

        5 stars
        clever way to serve the traditional egg salad, very creative, thank you!

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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