Egg Salad Stuffed Tomatoes
These 1950’s egg salad stuffed tomatoes are the perfect recipe for those fresh juicy garden tomatoes. They are quick to make, budget friendly, creamy and make a great side dish, light lunch with toast or appetizer.
This recipe is a great addition for Easter, Mother’s Day lunch, summer side dish or a vintage inspired holiday table. It pairs wonderfully with other timeless appetizers like 1950’s stuffed celery or a 1950’s cheese ball.
It makes a pretty big batch of stuffed tomatoes which is perfect for feeding a crowd, and perfect for using up a summer surplus of garden fresh tomatoes.
You can easily swap out the tomatoes with cherry tomatoes for bite sized appetizers, or even Roma tomatoes, sliced in half and hollowed out, then filled with the creamy egg salad mixture.
However you serve them, these egg salad stuffed tomatoes are simple, nostalgic, and completely irresistible.
Ingredients
- Mayonnaise- Smooth, creamy, and comforting. Mayonnaise holds everything together with that familiar richness we all love. Use your favorite brand or make it from scratch!
- Prepared mustard- Mustard adds sharpness and depth which gives the egg salad a perfect balance of flavors.
- White sugar-Enhances the overall flavor, don’t worry you can’t taste the sweetness.
- Dried dill- A delicious garden flavor that compliments the other flavors perfectly.
- Paprika- It adds color, a bit of warmth, and that nostalgic finishing touch so many 1950’s recipes are known for.
- Salt and pepper to taste- Enhances the flavors of the ingredients.
- Yellow or white onion- Adds texture and extra flavor.
- Celery- Adds freshness and crunch.
- Boiled eggs- The base of this nostalgic filling.
- Tomatoes- Fresh, and juicy! They make a beautiful companion with the egg salad filling. They also look very appealing with the contrast in colors when serving. You can use cherry tomatoes, roma tomatoes, or regular tomatoes which is what I used in this recipe.
See recipe card for quantities.
How to make egg salad stuffed tomatoes
- Step 1: In a medium sized bowl, mix all the ingredients besides the tomatoes and set aside.
- Step 2: Cut off the tops of the tomatoes and carefully hollow them out using a spoon. Season with salt and pepper.
- Step 3: Spoon the egg salad mixture into the tomato cavities.
- Step 4: Garnish with paprika and dried parsley then place in the fridge to chill.
Can these be made ahead of time?
Yes, you can make the egg salad filling in advance as it will last up to 3-4 days. Add the filling to the tomatoes when you are ready to serve them.
What can I do with the leftover tomato pulp?
- Add it to soup, stews or sauces
- Add it to pasta sauce
- Make a salsa dip
- Add it to the compost bin
Storage
Store in an air tight container in the fridge for up to 3-4 days.
Top Tips
- Once assembled chill before serving so flavors enhance more.
- If you don’t want to use all the filling in the tomatoes you can use the leftovers for egg salad sandwiches.
- Serve the egg salad stuffed tomatoes on lettuce for a vintage vibe.
Egg Salad Stuffed Tomatoes
Ingredients
- 1/2 cup mayonnaise
- 1 1/2 tsp. prepared mustard
- 1 tsp. white sugar
- 1/4 tsp. dried dill
- 1/8 tsp. paprika
- Salt n pepper to taste
- 2 Tbsp. yellow or white onion finely diced
- 1/4 cup plus 1 Tbsp. finely diced celery
- 8 large eggs boiled
- tomatoes I used 10 small tomatoes, but amount will vary depending on the sizes and type of tomatoes you are using.
Instructions
- In a small bowl add in the mayonnaise, mustard, sugar, dill, paprika, salt and pepper. Whisk together.
- Mix in the onions and celery.
- Roughly smash the eggs and then add them to the mayonnaise mixture and mix, then set aside.
- Cut off the tops of the tomatoes and carefully hollow them out using a spoon.
- Season the tomato cavities with salt and pepper.
- Spoon the egg salad mixture into the tomato cavities.
- Garnish with paprika and dried parsley.
- Place them in the fridge to chill for a couple of hours before serving.
Notes
More Retro Appetizers
Looking for other recipes like this? Try these:
