Bacon and Egg Stuffed Tomatoes
Ingredients
- 6 large tomatoes, washed
- Salt and pepper to taste
- 6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits
- ¾ cups diced celery
- 6 hard boiled eggs
- ⅓ cup mayonnaise
- 2 teaspoon chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Paprika
Ingredients for 6 servings (1.6 kg) · the original recipe
Method
- 1
Cut tops from tomatoes.
- 2
Scoop out pulp, leaving shells intact.
- 3
Chop tomato pulp.
- 4
Drain tomato shells and sprinkle cavities with salt and pepper.
- 5
Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
- 6
Stir well.
- 7
Fill tomato shell with bacon and egg mixture.
- 8
Sprinkle with paprika.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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