Wednesday, 10 April 2013

Tomatoes Stuffed with Egg Salad

This is more about the presentation than a dish that breaks any new culinary ground. Still, it's a very nice presentation and the combination of eggs and tomatoes is classic for a reason.

 At this time of year, it's greenhouse tomatoes, of course. I'm looking forward to doing this again with real tomatoes from my garden, but in the meantime greenhouse tomatoes are much better than they used to be and this makes a lovely spring lunch.

Look for tomatoes that appear to be about the right size to hold an egg easily, no duh. Although if you wanted to serve these as an appetizer or as part of a buffet, you could prepare 2 or 3 small tomatoes per egg, which would make them a reasonable finger food. These larger tomatoes will definitely need to come with a knife and fork.

Variations? Add a pinch of curry powder to your egg salad, along with some small chopped salad shrimp. Or instead, perhaps season the egg salad with your favourite devilled egg ingredients. Or, I'm wondering about replacing the mayonnaise with a tablespoon of ripe, mashed avocado. Mm, yeah; I think I'm going to try that.

per tomato; 1 tomato per serving
20 minutes prep time, plus 15 minutes to boil the eggs

Tomatoes Stuffed with Egg Salad

First, Boil Your Egg(s):
1 large egg per tomato to be stuffed

Put the egg(s) into a pot with water to cover. Bring to a boil, and boil for one minute. Turn off the burner and cover the pot. Let sit for 10 minutes, then drain the egg(s) and rinse in cold water until cool. Set aside until wanted; these can be done a day ahead and refrigerated.

Prepare the Tomato(es):
1 tomato per serving

Cut the core from each tomato to be stuffed, and discard it. Then, cut into the tomato around the top, so that the insides can be scooped out leaving the walls of the tomato to form a bowl. Here is where a grapefruit spoon would be handy, if I had one. Chop up the scooped out tomato bits, and put one tablespoon of this per tomato into a mixing bowl. The remaining tomato flesh can be added to some other dish; soup, stew, pasta sauce, etc. Salt the insides of the tomatoes generously and set them aside while you make the egg salad.

Make the Egg Salad:
2 teaspoons mayonnaise
1 teaspoon chopped fresh chives, parsley or dill
salt & pepper to taste

As before; quantities are per tomato to be stuffed. Peel and mash the eggs with the reserved tomato bits. Mix in the mayonnaise, herbs, salt and pepper.

Rinse the salt from the tomatoes and turn them upside down to drain for several minutes. When they are reasonably dry, fill them with the egg salad.

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