Curried Egg-Stuffed Tomatoes Recipe

Name: Curried Egg-Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh medium tomatoes; salad greens; 1/4 c. mayonnaise or salad dressing; 1/2 tsp. curry powder; 1/4 tsp. salt; 4 hard-cooked eggs; 1/2 c. diced celery; 1/4 c. ripe, sliced olives; 1/2 tsp. minced onion; paprika

Servings: persons

4 fresh medium tomatoes
salad greens
1/4 c. mayonnaise or salad dressing
1/2 tsp. curry powder
1/4 tsp. salt
4 hard-cooked eggs
1/2 c. diced celery
1/4 c. ripe, sliced olives
1/2 tsp. minced onion
paprika

1
Carefully remove stem end of each chilled, peeled tomato.
2
Cut each tomato into four or six sections, almost to the stem end. Spread apart slightly.
3
Sprinkle lightly with salt.
4
Make a bed of salad greens on each plate and center a tomato on each.
5
Blend together mayonnaise, curry powder and salt.
6
Coarsely chop the eggs.
7
Mix into mayonnaise with celery, olives and onion.
8
Fill tomatoes with the egg mixture.
9
Sprinkle with paprika.
10
Makes a nice, light lunch on a hot day served with Brown 'N Serve rolls and butter.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 fresh medium tomatoes, salad greens, 1/4 c. mayonnaise or salad dressing, 1/2 tsp. curry powder, and more.

Yes, Curried Egg-Stuffed Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Egg-Stuffed Tomatoes

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