Mom's Stuffed Eggs Tomato Stack

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12
Servings

20m
Prep Time

0m
Cook Time

20m
Ready In

Recipe: #4450

January 31, 2012

recipe by:
Derf "RIP" Forever in our Kitchen

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recipe by:
Derf "RIP" Forever in our Kitchen

"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 !!"

Original recipe yields 12 servings

Metric US

I've Tried It

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 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.