Cookbook:Bacon and Egg Stuffed Tomatoes

Bacon and Egg Stuffed Tomatoes
Category	Vegetable recipes
Servings	6
Time	½ hour
Difficulty

Nutrition Facts
6 servings per recipe
Serving size	⅙ recipe (260 g)
Amount per serving Calories	239
% Daily Value*
Total Fat 18g		23%
Saturated Fat 4.3g		22%
Trans Fat 0.2g
Cholesterol 200mg		67%
Sodium 724mg		31%
Total Carbohydrates 8.2g		3%
Dietary Fiber 2.4g		9%
Total Sugars 5.6g
Includes 0.2g Added Sugars		0%
Protein 11g		22%
Vitamin D 1.1mcg		6%
Calcium 51mg		4%
Iron 1.3mg		7%
Potassium 576mg		12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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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

Procedure

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