Egg Salad Tomato Poppers
Serves: 8
Nutrition Information (per stuffed tomato): 82 Calories, 3g Fat, 1g Saturated Fat, 6g Carbohydrates, 5g Protein, 1g Fiber, 4g Sugar, 57mg Sodium, 123mg Cholesterol
  • 8 on-the-vine ripe tomatoes
  • 3 Tablespoons non-fat or low-fat Greek yogurt
  • 2 Tablespoons red bell pepper, finely chopped
  • Dash ground pepper
  • 1 Tablespoon fresh basil, finely chopped (optional)
  • 1 Tablespoon fresh chives, finely chopped (optional)
  • 4 hard boiled peeled eggs
  • Salt to taste
  1. Wash tomatoes and cut a thin slice along the top of each tomato, not cutting completely through so the tomato top can be placed back on the tomato after it is stuffed. Scoop out the pulp, leaving a ½-inch shell.
  2. In a small bowl, combine the yogurt, bell pepper, pepper, basil and chives, if you are using them.
  3. Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get the kids involved, they love using an egg slicer.)
  4. Gently stir the eggs in the yogurt mixture. Salt to taste.
  5. Use a spoon to stuff the tomatoes with the egg salad. Serve immediately or refrigerate and enjoy later!
Recipe by Nutrition Twins at