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


  1. 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.
  2. Cut the tomatoes in half and scoop out the seeds.
  3. 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.
  4. Fill each tomato with a spoonful of egg salad and garnish with capers.

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