Tomatoes Stuffed with Egg and Onion
Description
Perfect for the table and with drinks. During the summer season when ripe tomatoes are in season, you can make this colorful appetizer almost every day. You can also swap chicken eggs for quail or duck eggs, and green onions for red onion or leeks. The dish is also delicious dressed with sour cream of any fat content instead of mayonnaise. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose medium-sized tomatoes, not large ones. Boil the chicken eggs in advance for 11–13 minutes and cool them in cold water.
- 2
Step 2
Peel the chicken eggs, rinse them in water, and grate them on a fine grater into a deep bowl.
- 3
Step 3
Wash the green onion stalks, chop them finely, and add them to the container with the grated egg mixture along with mayonnaise of any fat content. Salt and pepper. Gently mix the filling.
- 4
Step 4
Cut the tops off the tomatoes, scoop out the pulp with a teaspoon, leaving only the tomato “barrels.” If the tomatoes won’t sit steady on the plate, also trim a small piece from the bottom of each one.
- 5
Step 5
Fill the peeled tomatoes to the top with egg salad using a teaspoon. If the tomatoes are large, you will need to increase the amount of filling by boiling and grating a few more chicken eggs.
- 6
Step 6
Garnish the prepared dish to taste, for example with fresh dill. Serve at the table or place in the refrigerator to chill before serving.