Stuffed Tomatoes 3 Recipe

  • 8 tomatoes (small)
  • 4 hard-boiled eggs, cooled and peeled
  • 6 tablespoons alioli or mayonnaise
  • salt and pepper
  • 1 tablespoon parsley, chopped
Skin tomatoes, cut out core (keep top)

Place in boiling water for 10 seconds

Remove and plunge into bowl of ice water

Slice off tops of tomatoes and a little from the base to sit flat

If using small tomatoes, keep the tops

Remove seeds/insides with teaspoon

Mash eggs with mayonnaise

Add salt, pepper and parsley

Stuff tomatoes, firmly pressing filling down.

Replace lids at a jaunty angle

If keeping to serve later, brush with olive oil and black pepper to prevent drying out. Cover with cling wrap.

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