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Bacon and Egg Stuffed Tomatoes Recipe

Bacon and Egg Stuffed Tomatoes

Prep Time 10 minutes

Each year there is one food that is leftover after Easter more than any other. That one food is hard-boiled eggs. While there isn't anything wrong with the standard egg salad and deviled eggs, there's only so much of that a person can eat before tiring of it.

by Anne Coleman

What you'll need

  • 6 large tomatoes
  • 6 hard boiled eggs-chopped
  • 6 slices turkey bacon-cooked and crumbled
  • 3/4 cup diced celery
  • 1/3 cup mayonnaise (reduced or fat free is fine)
  • 2 tablespoons chopped fresh parsley
  • 1/4 tablespoon each salt and pepper
  • paprika


Makes 6 tomatoes

How to make it

  1. Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp and seeds, leaving shells intact. Discard seeds and chop tomato pulp. Drain tomato shells, and sprinkle inside with salt and pepper.
  2. Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, salt, and pepper; stir well.
  3. Fill tomato shells with bacon and egg mixture. Sprinkle with paprika.