With egg salad stuffed tomatoes: Savory, creamy, and easy to make. A delicious and budget-friendly appetizer.
In winter I like to make a warm snack like with goat cheese, apricot, and bacon, but in spring I like to keep my appetizers a bit lighter. And because the chickens are already laying delicious eggs, I find that a great starting point.
For this dish, I used delicious savory cherry tomatoes (buy the best you can get your hands on) combined with a slightly sweet egg salad. The perfect combination, but make sure you prepare enough of them because you can eat a lot of this appetizer!
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- 2 eggs hard-boiled, size L
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- ½ teaspoon curry powder
- ½ shallot
- 200 grams cherry tomatoes
- 10 grams chives garnish
Ingredients you need per step are listed below the step in Italic
- Chop the chives into thin strips.
- Peel the eggs and mash them with a fork.
- Cut the shallot finely and add to the eggs.
- Spoon the mayonnaise, ketchup, and curry and mix everything well.
- Cut at the bottom a very thin slice of the cherry tomato, so it won't fall.
- Slice the top off and hollow out with the tip of a teaspoon.
- Then fill with egg salad and put on the serving dish.
- Repeat until all cherry tomatoes (or egg salad) is done.