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
Place avocado in a medium bowl with yogurt, dijonnaise and lemon juice and mash together with a fork. Mash until creamy throughout.
Chop eggs and stir them gently in the yogurt mixture.
Season with salt and fresh cracked pepper to taste.
Set aside in refrigerator.
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 https://nutritiontwins.com/egg-salad-stuffed-tomato-cradles/