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
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.
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!
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.
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}
Egg Salad Stuffed Tomatoes
Ingredients
The salad:
- 6 hard boiled eggs peeled
- 1/4 cup light mayonnaise
- 1 green onion thinly sliced
- 1 large celery stalk diced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon ground pepper
The tomatoes:
- 6 medium tomatoes
- 2 tablespoons minced flat-leaf parsley
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
Nutrition
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.
Sabrina
clever way to serve the traditional egg salad, very creative, thank you!