Go Back
egg salad stuffed tomatoes sitting on a white glass plate on a wooden counter top

Egg Salad Stuffed Tomatoes

A classic appetizer from the 1950's
Prep Time 30 minutes
Serving Size 10

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

Store in the fridge for up to 3-4 days.