Egg Salad in Tomato Shells


4 medium tomatoes
3 ounces cream cheese
2 tablespoons milk
1/4 cup mayonnaise
3 hard boiled eggs
1/4 cup chopped green bell pepper
1/4 cup peeled, seeded, chopped cucumber
2 tablespoons chopped green onion
1/4 teaspoon hot sauce, optional
Salt, to taste


To hollow out each tomato shell, first slice ½ inch off the top. With a spoon, scoop out the inside pulp, taking care to remove the seeds and leaving intact the meat attached to the outer skin. Combine the cream cheese, milk, and mayonnaise in a medium bowl and blend thoroughly with a whisk. Add the eggs, bell pepper, cucumber, green onion, hot sauce, if desired, and salt. Chill in the freezer for 10 minutes. Spoon a generous ⅓ cup of the cold salad into each tomato shell. Serve with additional mayonnaise on the side, if desired.

Or skip the tomato shells all together and serve with tomato wedges!! Or just on bread or on a bed of lettuce.

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