Whether you’re trying to impress your party guests and want to serve an appetizer that you know will kill it, or if you just want to spoil your taste buds, these bad boys are sure to please. Enjoy!
Psst… if you love eggs as much as we do, check out a few of our other dishes made with eggs (or do a search above — we have loads of delish egg recipes! 🙂 )
• Mediterranean Style Eggs with Kalamata Olives
• Sunny Side Up Stuffed Eggplant
• Skinny Eggs and a Portobello Bagel
• Balsamic Egg White Capped Portobello Burger
Egg Salad Tomato Poppers
Ingredients
8 on-the-vine ripe tomatoes
3 Tablespoons non-fat or low-fat Greek yogurt
2 Tablespoons red bell pepper, finely chopped
Dash ground pepper
1 Tablespoon fresh basil, finely chopped (optional)
1 Tablespoon fresh chives, finely chopped (optional)
4 Hard boiled peeled eggs
Salt to taste
Directions
1. Wash tomatoes and cut a thin slice along the top of each tomato, not cutting completely through so the tomato top can be placed back on the tomato after it is stuffed. Scoop out the pulp, leaving a 1/2-inch shell.
2. In a small bowl, combine the yogurt, bell pepper, pepper, basil and chives, if you are using them.
3. Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get the kids involved, they love using an egg slicer.)
4. Gently stir the eggs in the yogurt mixture. Salt to taste.
5. Use a spoon to stuff the tomatoes with the egg salad. Serve immediately or refrigerate and enjoy later!
Makes 8 servings.
Nutrition Information (per stuffed tomato): 82 Calories, 3g Fat, 1g Saturated Fat, 6g Carbohydrates, 5g Protein, 1g Fiber, 4g Sugar, 57mg Sodium, 123mg Cholesterol
- 8 on-the-vine ripe tomatoes
- 3 Tablespoons non-fat or low-fat Greek yogurt
- 2 Tablespoons red bell pepper, finely chopped
- Dash ground pepper
- 1 Tablespoon fresh basil, finely chopped (optional)
- 1 Tablespoon fresh chives, finely chopped (optional)
- 4 hard boiled peeled eggs
- Salt to taste
- Wash tomatoes and cut a thin slice along the top of each tomato, not cutting completely through so the tomato top can be placed back on the tomato after it is stuffed. Scoop out the pulp, leaving a ½-inch shell.
- In a small bowl, combine the yogurt, bell pepper, pepper, basil and chives, if you are using them.
- Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get the kids involved, they love using an egg slicer.)
- Gently stir the eggs in the yogurt mixture. Salt to taste.
- Use a spoon to stuff the tomatoes with the egg salad. Serve immediately or refrigerate and enjoy later!
