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Egg Salad-stuffed Tomatoes

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981.

Ingredients Edit

Directions Edit

  1. In bowl combine eggs, yogurt, cottage cheese, celery, onion, dry mustard, salt and cayenne.
  2. Cover and chill.
  3. Cut a slice off the top of each tomato then scoop out seeds and flesh.
  4. Invert tomatoes on paper toweling to drain then chill well.
  5. To serve sprinkle inside of tomatoes with salt and pepper.
  6. Spoon half of the egg mixture into each tomato shell.
  7. Sprinkle with snipped parsley.
  8. Arrange tomatoes on lettuce then serve.

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