Low Carb Recipe Ideas
There are many recipes on the internet for Egg Salad Stuffed Tomatoes but this recipe is far more superior when it comes to the flavor. The secret is in the salad dressing you mix the egg with. I make these ahead and keep in the fridge, when I come home and am starving I have them premade and can inhale them. You could also make this recipe with larger tomato cherries that you can just pop them in your mouth and don’t have to use a knife and fork. Mind you there won’t be much egg in the smaller tomato. I love the filling!
Egg Salad Stuffed Tomato
5 medium tomatoes
4 hard-boiled eggs
2 Tablespoon finely chopped onion
3 Tablespoons Dressing (recipe below)
Dash of salt and pepper
1 slice bacon
Egg Salad Dressing
3 Tbls Mayonnaise
¾ tsp Dijon Mustard
¾ tsp apple cider vinegar
2 ½ tsp erythritol or any sweetener of your choice
Mix all ingredients together and set aside.
Egg Preparation
Boil or steam eggs, let cool and peel shells
Chop eggs with fork into small pieces
Add chopped onions, salt, pepper and the mayo dressing
Tomatoes
Cut tops off of tomatoes, take your knife and cut along the inside of the tomatoes to loosen. Take a spoon and scoop out the inners. (Save to add to soup or other recipes)
Drain the tomatoes and fill each tomato with the egg mixture.
Top with bacon pieces, paprika optional.
Cover and refrigerate until served.
5 servings
Yield: 3.6 net carbs per serving
Stay Healthy and live well!
Gayle
