Egg Salad in Tomato Cups
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A great use for leftover boiled eggs, and cute to boot!
- 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
- 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.