Egg Salad Stuffed Tomato
Cuisine: American
Author: Kitchens
  • 6 hard cooked eggs; chopped
  • 1/3 Cup chopped pimiento-stuffed green olives
  • 1/4 Cup chopped celery
  • 2 Tablespoons chopped onion
  • 1/4 teaspoon dry mustard
  • 1 dash pepper
  • 1/2 Cup plain yogurt
  • large round tomatoes for stuffing
  1. In medium bowl, combine ingredients; stir until blended. Chill.
  2. Serve stuffed into fresh tomatoes or as a sandwich spread.
  3. Garnish as desired. Refrigerate leftovers.
  4. Makes 2 Cups.
Try to use vine ripened tomatoes. Slice off the top and gently use a spoon to scoop out the seeds and interior flesh, leaving a seedless cavity for the egg salad. Serve on a bed of lettuce with your favorite dressing on the side.

If you're not comfortable scooping out the tomato, simply cut it in four, but not all the way, and place a scoop of egg salad between the tomato wedges.
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