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The egg and bacon stuffed tomatoes are an easy and quick appetizer or snack. This creative twist on the classic egg salad requires only five main ingredients and is perfect to serve at a party or picnic.
Servings: 4 porzioni
Ingredients
- 6 nr eggs large
- 12 nr tomatoes Campari or round, halved
- ⅓ cup mayonnaise
- 1 tablespoon mustard Dijon
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 200 g bacon cooked and crumbled
- ½ cup microgreens for garnish (optional)
Instructions
- Place the eggs at the bottom of a medium saucepan. Fill with water to cover the eggs.
- Bring to a boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit in hot water for 10-12 minutes.
- While the eggs cook, use a teaspoon to scoop out the pulp and seeds from each half of the tomato.
- When the eggs are cooked, drain them from the pot and let them run under cold water until cold to the touch.
- Peel and chop the eggs and place in a large bowl. Add mayonnaise, mustard, salt, and pepper, and mix to combine.
- Fill each tomato half with the egg mixture. Spread the crumbled bacon evenly over the top. Garnish with microgreens, if desired, before serving.
