Stuffed Tomatoes with Eggs and Bacon
Stuffed tomatoes with eggs and bacon are an easy and quick appetizer or snack. It requires only five main ingredients.
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.