Ingredients

  • 3 large ripe & tasty tomatoes (on the vine)
  • 3 small eggs
  • 1 tablespoon mayonnaise
  • cayenne pepper, paprika, salt
  • a few lettuce leaves

Author of this recipe

De-Groot

De-Groot

Grower / producer

In Harmelerwaard, 3 passionate brothers run a splendid family firm. Marcel, John and Steef de Groot took over the business from their father in 1987 and now grow tomatoes in greenhouses which... Read more
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A delicious appetizer, these tasty stuffed tomatoes make the prefect start to your dinner.

Preparation

Cut the tomatoes in half and scoop out the flesh (dont discard the flesh)

Sprinkle the inside with pepper and salt.

Boil the eggs, cut them in half and remove the yolks.

Mix the cooled boiled egg yolks with mayonnaise and the finely diced tomato flesh and the herbs. Place teh egg white in the tomato shell then fill each half tomato with the mixture. You can pipe the mixture with a piping bag.

Serve as an appetizer on a bed of lettuce

Tips from the author

This recipe makes about 3 entree serves.