Egg Salad in Tomato Cups
Lookit how KEWT!!! It’s lil baby tomatoes stuffed with egg salad!!!
They just look like li’l eggs hiding out in grass, don’t they? Or like li’l baskets full of goodies just hanging out on a lawn. Or like li’l juicy tomatoes filled with a dill and caper egg salad, which is actually what they are!!! Gotcha!
These are perfect to make with leftover boiled eggs from Easter or whatnot. I wrote the recipe for one egg, but you can scale everything up for however many eggs you need to use up. Capers and dill are a natural fit with eggs and the tomato cups are just adorbz.
For instructions on the best way to boil eggs, check out this post about deviled eggs.
PrintEgg Salad in Tomato Cups
A great use for leftover boiled eggs, and cute to boot!
- Yield: 1 1x
Ingredients
Scale
- For each hardboiled egg:
- 1 teaspoon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon fresh chopped dill (or 1/2 teaspoon dried)
- Black pepper and salt to taste
- 3 small tomatoes (about the size of a golf ball; I used Campari)
- 12 capers
Instructions
- Peel the egg(s) and mash them up in a bowl using a fork. Add in the mustard, mayo, dill, and salt and pepper and mix.
- Cut the tomatoes in half and scoop out the seeds.
- Sprinkle the insides of the tomatoes with a tiny bit of salt and set them cut side down on a plate to drain for a few minutes.
- Fill each tomato with a spoonful of egg salad and garnish with capers.
