Make this delicious stuffed cherry tomatoes recipe with extra bite-sized cherry tomatoes from your garden. These cherry tomato appetizers have amazing flavor and are dairy free as well.
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When I first made these stuffed tomatoes, it was on a whim. I didn’t have a recipe for it; I just had lots of little tomatoes, farm fresh eggs and a package of bacon in the fridge. And so? I decided to have some fun!
I love those days, when I can just putter about without any pressure to get food on the table! In these moments, my cottage kitchen turns into a sort of canvas where I get to be creative, artistic and enjoy myself as I go along.
And by the end of my time in the kitchen? I had several types of stuffed tomatoes!
But today, I’m just going to share a stuffed cherry tomatoes recipe with egg yolk and bacon.
Tools You’ll Need
- stockpot for boiling or steaming eggs
- cutting board
- sharp kitchen knife
- fork
- dinner plate
- small bowl
- spatula
- plastic bag
Ingredients
- 16 cherry tomatoes, approximately 1 inch in diameter
- 8 egg yolks
- pinch of salt
- 4 teaspoons real mayonnaise (learn to make your own HERE)
- 2 slices bacon
- your herb of choice: fresh basil, fresh dill, fresh parsley or fresh green onions
Watch the Tutorial!
Stuffed Cherry Tomatoes Recipe with Egg and Bacon
Boil your eggs, until yolks are firm (12 min for small eggs and 15 minute for large eggs). Cool under running water and peel. Cut eggs in half lengthwise, remove yolks and place them on a dinner plate.
Set egg whites aside for making homemade egg salad sandwiches or make this simple stuffed egg recipe.
Thoroughly mash egg yolks with a fork, then measure in the homemade mayonnaise. Salt to taste.
If you’re going to add herbs, very finely mince and add 1 teaspoon to the egg yolk mixture. Incorporate well.
Heat a cast iron skillet and fry bacon until dark and crispy on both sides. Pat between paper towels to remove the extra fat.
Place bacon on your cutting board and, using a sharp knife, mince the bacon until you have homemade bacon bits.
Tip: bacon bits made with real bacon taste better and I highly recommend taking the time to fry up fresh bacon for this recipe!
Set minced bacon aside in a small bowl.
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Take your tiny tomatoes and cut off the top 1/4 of each one, leaving the stem side intact so tomatoes will nicely sit on a serving platter. Gently squeeze to remove seeds and juices. Use your kitchen knife to remove the center flesh that divides the tomato in half.
When all your tomatoes have been hollowed out, use a small spoon or a spatula to scoop the egg yolk mixture into a plastic bag. Force the egg yolk to a corner of the bag and use a pair of scissors to cut off one corner.
Fill your cherry tomatoes with the egg mixture by squeezing the bag (like you would an icing pastry bag or a piping bag).
Top each one with crispy bacon bits and tastefully arrange these lovely appetizers on a serving plate.
Garnish with fresh herbs and serve these little appetizers immediately.
FAQ
Do I have to use homemade mayonnaise in this recipe?
You can use store bought mayonnaise or even miracle whip. But I’d highly recommend learning to make your own mayo. It’s healthier, tastes better and doesn’t take more than a few minutes to make.
I don’t want to waste food; what can I do with the remaining eggs?
Egg whites can be used to make egg salad sandwiches (just boil a few extra when you cook up eggs for this tomato recipe). Or you can stuff the egg whites with a mixture of minced tomato tops (that you cut off) with sour cream or cottage cheese and fresh herbs.
Can I use larger tomatoes for this recipe?
Yes, you can. But just be aware that the egg yolk filling will need an additive to stretch the supply. Cottage cheese, sour cream or goat cheese are all wonderful options.
Are there other spices I can add to this recipe?
You can add anything you and your family love! Garlic powder, onion powder, black pepper, paprika or even a pinch of curry can add delicious new flavors to these bite-sized appetizers.
More Hard Boiled Egg Recipes
How to Ferment Hard Boiled Eggs for an Easy Snack
Eggs Stuffed with Mushrooms and Bacon
Egg Salad Sandwich with Homemade Mayo
Stuffed Cherry Tomatoes with Egg and Bacon
Equipment
- stockpot with a lid
- cutting board
- sharp kitchen knife
- dinner plate
- small bowl
- plastic bag
Ingredients
- 16 cherry tomatoes
- 8 egg yolks
- pinch of salt to taste
- 4 teaspoons mayonnaise
- 2 slices bacon
- 1 teaspoon minced herbs of choice
Instructions
- Hard boil eggs; large for 15 minutes and small for 12 minutes.
- Cool and peel eggs.
- Cut in half lengthwise and remove yolks.
- Mash yolks on dinner plate with a fork and stir in mayonnaise.
- Salt to taste.
- Mince fresh herbs and mash into egg yolks with fork.
- Place egg yolk mixture in a plastic bag and set aside.
- Get bacon frying in a cast iron skillet and cook on both sides until crispy.
- Cut the top 1/4 of your cherry tomatoes off, leaving stem side intact.
- Squeeze out tomato seeds and juices, cutting out the center flesh that divides the tomato cavity in half.
- Pat cooked bacon dry between paper towels and finely chop.
- Take up bag filled with egg yolk mixture and cut off one corner.
- Fill tomatoes with the egg yolk mixture and top with crispy bacon bits.
- Serve immediately.
I'm Autumn. Join me in the simple cottage life and learn how to keep a traditional kitchen, garden and pantry!
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