The first warm days always make me want lighter appetizers on the table. These egg salad stuffed tomatoes are small, creamy, fresh, and easy to make. The filling is made with hard-boiled eggs, mayonnaise, ketchup, curry powder, and shallot.
That gives the egg salad a soft savory flavor with a little sweetness. Tucked into cherry tomatoes and finished with chives, they make a cheerful spring appetizer for brunch, Easter, buffets, or drinks with snacks.
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Why You'll Want to Make This
The best thing about this recipe is that the ingredients are simple and budget-friendly. Eggs, mayonnaise, ketchup, curry powder, shallot, cherry tomatoes and chives turn into a platter of small bites without much work.
The balance works well too. The tomatoes keep the appetizer fresh, while the egg salad adds a creamy filling with a slightly old-school flavor. Because the tomatoes are small, they are easy to serve and easy to eat.
What You Need
- Hard-boiled eggs: These are the base of the filling. Mash them with a fork and keep a little texture, so the egg salad is creamy but not too smooth.
- Mayonnaise: Makes the filling creamy and helps bind the egg salad.
- Curry sauce: Adds a little sweetness and color. It works well with the curry powder and softens the flavor of the eggs.
- Curry powder: Gives the egg salad a mild warm spice note without making it spicy.
- Greek Yogurt: Makes it creamy and still keeps the salad fresh.
- Shallot: Adds a small savory bite. Chop it finely so it blends well into the filling.
- Cherry tomatoes: These are the base for the appetizer. Use ripe, flavorful tomatoes because their taste matters in such a simple recipe.
- Chives: Used as a fresh garnish. They add color and a light onion flavor.
- Mustard: to give a bit of depth to the egg salad.
- Lemon juice: to give the egg salad a fresh flavor.
How to Make It
- Step 1: Chop the chives, peel the eggs, and mash the eggs with a fork.
- Step 2: Finely chop the shallot and mix it with the eggs, mayonnaise, ketchup, mustard, lemon juice and curry powder.
- Step 3: Cut a thin slice from the bottom of each tomato, remove the top, and hollow out the center.
- Step 4: Fill the tomatoes with egg salad, place them on a serving plate, and finish with chives.
Top Tips
- Use ripe, flavorful cherry tomatoes. In a small bite like this, the tomato flavor really matters.
- Cut only a tiny slice from the bottom of each tomato. That helps them stand up without losing too much space for the filling.
- Keep the egg salad a little chunky instead of completely smooth. It fills the tomatoes more easily and gives a better texture.
- Fill the tomatoes closer to serving. The egg salad can be made ahead, but the tomatoes stay fresher when filled later.
Serve With
These egg salad stuffed tomatoes fit well on an appetizer table.
- Serve them with Parmesan Garlic Bread if you want something warm and savory next to the cold tomato bites.
- For another small appetizer, pair them with Spinach & Pine Nut Omelet Rolls. The egg theme works well, but the flavors are different enough to keep the platter interesting.
- If you want a larger appetizer spread, add Lasagna Cups, Goat Cheese, Apricot, and Bacon Appetizers, or a mix from 6 Italian Appetizers.
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Ingredients
- 2 eggs , hard-boiled, size L
- ½ shallot, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1½ tablespoons curry sauce
- ½ teaspoon curry powder
- ½ teaspoon Dijon mustard
- ⅓ oz. chives , garnish
- salt and pepper, to taste
- ½ teaspoon lemon juice
- 8 oz. cherry tomatoes
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Peel the hard-boiled eggs and mash them finely with a fork in a bowl. Mash a little longer if you want a smoother filling.2 eggs
- Add the shallot, mayonnaise, Greek yogurt, curry sauce, curry powder, Dijon mustard, and lemon juice. Mix everything well together.½ shallot, 2 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1½ tablespoons curry sauce, ½ teaspoon curry powder, ½ teaspoon Dijon mustard, ½ teaspoon lemon juice
- Taste the egg salad and season with salt and black pepper.salt and pepper
- Stir half of the chives into the egg salad. Save the rest for the top.⅓ oz. chives
- Cut a very thin slice off the bottom of each cherry tomato so that they stand upright.8 oz. cherry tomatoes
- Cut the tops off the tomatoes. Carefully hollow out the tomatoes with a small spoon or the tip of a teaspoon.
- Fill the tomatoes generously with the egg salad. Use a small spoon or a piping bag. Place the filled tomatoes on a serving dish.
- Sprinkle the remaining chives over them.
Notes
- Filling: Store the egg salad filling in an airtight container in the refrigerator.
- Filled tomatoes: Filled tomatoes are best served the same day.
- Make ahead: Make the filling ahead and fill the tomatoes closer to serving.
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