I am bringing back a recipe I posted on our former blog, because these Stuffed Cherry Tomatoes were just looking so good to me right now.
There are days when you just can’t think of a recipe to post, so you hit your trusty family cookbook to see if anything strikes your fancy–and that is exactly what I did the day that I made these cute little appetizers. This was actually a recipe that I taped into my cookbook without even trying it–bold move, I know. I have quite a few of those from back in pre-Pinterest, pre-save it to your computer days. Yes, that long ago. This one is clipped from a magazine. I would guess Better Homes & Gardens.
After a quick trip to the store to pick up chives and cherry tomatoes, I was ready to start stuffing! This was actually quite good and the leftover filling made a great egg salad sandwich. Have you never eaten one of those? Oh my goodness, y’all. Homemade egg salad sandwiches are the bomb! Now don’t turn up your nose until you have tried one for yourself. Go ahead and use this recipe, and just spread it on your favorite sandwich bread. And here’s a tip: don’t overcook your boiled eggs. You don’t want that green ring around the yolk. Yucky. Check out another old post of mine to find out how to boil the perfect egg.
Back to our Stuffed Cherry Tomatoes. These are great to serve as appetizers or snacks. you can get fancy and stick some fresh chive stems in the top, or not. They can stand on their own merits. Ooh, I bet these Butter Dips would be good with these. You know, for a little snack. I could use one right now.
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Stuffed Cherry Tomatoes
Description
Cute little cherry tomatoes stuffed with an egg salad blend. So tasty.
Ingredients
- 36 large cherry tomatoes
- 4 hard-boiled eggs, peeled
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon curry powder
- 2 tablespoons chopped fresh chives
- 10 whole chives for garnish
Instructions
Cut a slice off the top of each tomato and use a spoon to remove the meat and seeds. I actually cut off the bottom end so that the tomatoes would sit level on the platter.
Set the tomatoes upside down on paper towels to drain.
Put the peeled eggs in a bowl along with the mustard and mayo and mash with a fork until fairly smooth. Add the remaining ingredients, mix well and taste so you can add spices if you need to. I added a little bit of salt.
About 1 hour before serving, fill each tomato with egg salad, garnish with several 2″ chive spears standing up in the middle of the tomato. Makes a lovely appetizer, don’t you think?
