Mom's Stuffed Eggs Tomato Stack
Recipe: #4450
January 31, 2012
Categories: Side Dishes, Snacks, Eggs, Tomato, Appetizers, Onions, British, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Mothers Day, New Years, Picnic, Potluck, Romantic Dinner, Thanksgiving, Valentine's Day, Diabetic, Heart Healthy, Fresh Tomatoes, more
"These are the stuffed eggs I remember as a child, Mom would fancy them up by stacking them on top of tomato slices, but we had them more often with just the stuffed eggs, a delicious stuffing mix !!"
Ingredients
Nutritional
- Serving Size: 1 (88.6 g)
- Calories 38.2
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0.2 mg
- Sodium - 17.4 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 1.2 g
- Sugars - 4 g
- Protein - 1.1 g
- Calcium - 17 mg
- Iron - 0.3 mg
- Vitamin C - 10.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice hard boiled eggs in half and put yokes in a small bowl. Set egg white halves aside.
Step 2
Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard. Mix thoroughly.
Step 3
Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
Step 4
Slice the plum tomatoes into 12 rounds, six rounds from each. Arrange tomato slices on a platter. Sprinkle the tomatoes with freshly ground pepper to taste.
Step 5
Fill the egg white halves with a heaping tablespoon of the yolk mix. Place one filled egg white half on top of each tomato slice.
Step 6
Sprinkle freshly ground sea salt on filled eggs and tomato slice stack. Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour. Garnish platter with sprigs of parsley.
Tips
No special items needed.