Egg Salad Stuffed Tomato Cradles

  September 28, 2014  |    Blog>Recipes

Lately, we’ve been more aware than ever that eggs are such a great food –no matter what your mood, you can likely whip up something using an egg to satisfy you. After all, they are an easy way to add protein to any meal or snack- and you really can’t mess them up! You can grab a hardboiled one on- the- go, quickly whip up a veggie omelet, scramble or toss them into an easy peasy dish like any of these:
Mediterranean Style Eggs with Kalamata Olives
Sunny Side Up Stuffed Eggplant
Skinny Eggs and a Portobello Bagel
Balsamic Egg White Capped Portobello Burger

You can even make some adorable appetizers. Check out these Egg Salad Stuffed Tomato Cradles. For 94 calories and 9 grams of protein, you can’t go wrong. And we have to admit, although these are satiating, you likely won’t stop at one! But that’s A-OK since two of ‘em are only 190 calories and nearly 20 grams of protein—and make an awesome snack or light meal!

Egg_Salad_Stuffed_tomato_cradles38

Egg Salad Stuffed Tomato Cradles
Ingredients:

OUR LATEST VIDEOS

1-1/2 tbsp (3/4 ounce) avocado
2 tablespoons plain nonfat yogurt, ideally organic
2 teaspoons Dijonnaise
1/4 tsp lemon juice
4 hard-boiled eggs (we use Eggland’s Best because they have 25% less saturated fat and four times the vitamin D compared to other eggs)
Freshly ground pepper, to taste
Salt to taste, optional
4 tomatoes on the vine

Directions:
1. Place avocado in a medium bowl with yogurt, dijonnaise and lemon juice and mash together with a fork. Mash until creamy throughout.
2. Chop eggs and stir them gently in the yogurt mixture.
3. Season with salt and fresh cracked pepper to taste.
4. Set aside in refrigerator.
5. Cut a thin slice off the top of each tomato. Leaving a 1/2-inch shell, scoop out the pulp. (We reserve the pulp for adding to salads or topping sandwiches or adding to omelets.)

Nutrition Facts Per serving (1 Stuffed Tomato Cradle): 94 calories, 6 g carbohydrate, 5 g fat, 9 g protein, 110 mg sodium, 2 g fiber

Egg_Salad_Stuffed_tomato_cradles22

Egg Salad Stuffed Tomato Cradles
 
Serves: 4
Ingredients
  • 1-1/2 tbsp (3/4 ounce) avocado
  • 2 tablespoons plain nonfat yogurt, ideally organic
  • 2 teaspoons Dijonnaise
  • ¼ tsp lemon juice
  • 4 hard-boiled eggs (we use Eggland’s Best because they have 25% less saturated fat and four times the vitamin D compared to other eggs)
  • Freshly ground pepper, to taste
  • Salt to taste, optional
  • 4 tomatoes on the vine
Instructions
  1. Place avocado in a medium bowl with yogurt, dijonnaise and lemon juice and mash together with a fork. Mash until creamy throughout.
  2. Chop eggs and stir them gently in the yogurt mixture.
  3. Season with salt and fresh cracked pepper to taste.
  4. Set aside in refrigerator.
  5. Cut a thin slice off the top of each tomato. Leaving a ½-inch shell, scoop out the pulp. (We reserve the pulp for adding to salads or topping sandwiches or adding to omelets.)
Nutrition Information
Serving size: 1 tomato cradle Calories: 94 Fat: 5 g Carbohydrates: 6 g Sodium: 110 mg Fiber: 2 g Protein: 9 g

The Nutrition Twins work with Eggland’s Best to help people to make nutritious choices.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: