Stuffed Tomatoes 3 Recipe

  • 8 tomatoes (small)
  • 4 hard-boiled eggs, cooled and peeled
  • 6 alioli or mayonnaise
  • salt and pepper
  • 1 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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