Stuffed Cherry Tomatoes with Egg and Bacon
Make these tiny, bite size appetizers for a summer picnic or barbecue.
Servings: 16 stuffed cherry tomatoes
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.
Notes
Notes: if you plan to serve these stuffed tomatoes later on in the day (or even the following day), refrigerate hollowed tomatoes and the egg mixture in its bag. Just before serving, fill tomatoes by squeezing yolk from the baggie. Fry bacon, chop and top tomatoes with fresh bacon bits.
