Stuffed Tomatoes Recipe #356113
A Spanish tapa. It is essentially egg salad in a tomato. Tuna or chicken salad would also be delicious here. Really nice accompaniment to a green salad or any sandwich or just by itself for lunch.
11 min | 10 min prep
SERVES 8 , 8 tomatoes
- 8 small tomatoes
- 4 hard-boiled eggs, cooled and peeled
- 6 tablespoons aioli or mayonnaise
- salt & freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- olive oil (optional)
- First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily.
- Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable.
- Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops.
- If prepared ahead, brush lightly with olive oil and cover with plastic wrap.
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5 stars