Bacon and Egg Stuffed Tomatoes

Serves 6

| American cuisine | Southern cuisine | Breakfast cuisine

Allergens named in the ingredients: Eggs, Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

6 large tomatoes, washed
Salt and pepper to taste
6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits
¾ cups diced celery
6 hard boiled eggs
⅓ cup mayonnaise
2 teaspoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
Paprika

Method

Cut tops from tomatoes.
Scoop out pulp, leaving shells intact.
Chop tomato pulp.
Drain tomato shells and sprinkle cavities with salt and pepper.
Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
Stir well.
Fill tomato shell with bacon and egg mixture.
Sprinkle with paprika.