Egg Salad Stuffed Tomato Cradles
Serves: 4
  • 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
  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
Recipe by Nutrition Twins at