RCI-BF.001.0062.001

Bacon and Egg Stuffed Tomatoes

Name: Bacon and Egg Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large tomatoes; 1 unit Salt and pepper to taste; 6 slices bacon (cooked and crumbled; or 4 tablespoons bacon bits); ¾ cups diced celery; 6 unit hard boiled eggs; ⅓ cup mayonnaise; 2 teaspoon chopped fresh parsley; ¼ teaspoon salt; ¼ teaspoon pepper; 1 unit Paprika

American cuisine Southern cuisine Breakfast cuisine =Bacon and Egg Stuffed Tomatoes=

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

tomatoes
6 large
Salt and pepper to taste
1 unit
bacon
cooked and crumbled; or 4 tablespoons bacon bits
6 slices
diced celery
¾ cups
hard boiled eggs
6 unit
mayonnaise
⅓ cup
chopped fresh parsley
2 teaspoon
salt
¼ teaspoon
pepper
¼ teaspoon
Paprika
1 unit

Method

Wash tomatoes thoroughly.

Cut tops from tomatoes.

Scoop out pulp, leaving shells intact.

Chop tomato pulp.

Drain tomato shells and sprinkle cavities with salt and pepper.

Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.

Stir well.

Fill tomato shell with bacon and egg mixture.

Sprinkle with paprika.

Bacon and Egg Stuffed Tomatoes

Ingredients

Method

What Makes This Variant Distinct