“Better than Deviled Eggs” Stuffed Tomatoes with Egg Salad

EPISODE 1225 – How to Make “Better than Deviled Eggs” Stuffed Tomatoes with Egg Salad

FULL RECIPE HERE:

“Better than Deviled Eggs” Stuffed Tomatoes with Egg Salad

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bienvenidos and welcome to another episode of Spain on a fork today we have such an exciting show as we’re going to have some basic ordinary ingredients and create an extraordinary recipe we’re talking stuffed tomatoes with egg salad
and let me tell you these stuffed tomatoes have layer upon layer of so many simple yet delicious flavors the recipe is very easy to make and the best part it’s all done in under 30 minutes
folks serve these stuffed tomatoes as a tapas appetizer or as a side dish next to some 
pan grilled fish either way it’s the kind of food that with each bite it’s going to 
fill you with so much goodness alright let’s just dive right into this I’m going 
to add in six large eggs into a saucepan and fill it with some water just 
enough to barely cover the eggs and we’ll heat it with a high heat once it comes 
to a boil we’ll place a lid on the saucepan and turn off the heat and we’ll leave our eggs to 
sit there for exactly 10 minutes to end up with perfectly hard-boiled eggs in the meantime
let’s start prepping our tomatoes i’m going to start by cutting off a little bit from the 
top from a handful of tomatoes for this recipe I’m using tomatoes on the vine but you can use 
whatever tomatoes you like the most important thing make sure they’re uniform in size as 
it gives this dish a beautiful presentation then using a pairing knife will gently cut through the inside of the tomato this 
is to help loosen up the pulp and then using a spoon we’ll gently 
remove the pulp and I like to have a bowl underneath as I’m doing this to catch any 
of the juices and the pulp which later on I’m going to add into a food processor to make 
a tomato sauce to use for future recipes and then we’ll season the inside of the tomatoes with a kiss of sea salt and place them cut side down over some paper towels by taking this stepthat salt’s going to extract the water out of the tomatoes that way they’re not mushy and they 
keep their beautiful firm texture alright let’s move back to the eggs after letting them sit there for exactly 10 minutes and they’re perfectly hard boiled I’m going to transfer 
them into a bowl with some iced water this is not only going to stop the eggs from cooking
but it’s going to bring them to room temperature once the eggs are cool enough to handle
we’ll start peeling them and as you know I like to dip them into the bowl with the ice 
water as it makes it so much easier to remove that peel and it also makes for a very easy clean up and using a box grater we’ll finely shred the eggs if you don’t have a box grater
you can just finely chop them but I tell you by using this technique it’s going to give 
the egg salad a fluffier and airier texture the we’ll add the shredded eggs into a large bowl along with half a cup of 
mayonnaise which is 120 grams 1 tbsp of dijon mustard which is 14 grams 1/3 
cup of chopped red onion which is 50 grams 1/4 cup of chopped celery which is 25 grams 1/4 cup of chopped dill pickles which is also 25 grams one clove of garlic that’s been finely 
grated and 2 Tbsp of chopped chives which is about 5 grams then we’ll squeeze in two tsp of fresh lemon juice, which is 10 ml and season with sea salt and a generous 
portion of freshly cracked black pepper and we’ll give it a mix until 
it’s well mixed together then we’ll grab the tomatoes that we 
prepared and stuff them with the egg salad and top them off with some chopped 
chives check it out our stuffed tomatoes with egg salad are done
easy to make beautiful presentation and all done in under 30 minutes let’s give 
these a try and see how they turned out once again folks stuffed tomatoes with egg 
salad almost too pretty to eat here we go I spilled some check that out that 
right there is truly right on the money the egg salad has so many simply yet delicious 
flavors with the eggs really shining through and they have such a great texture by shredding the 
eggs the rest of the ingredients and that tomato give this the perfect balance easy to make give it a 
try at home once again as a tapas appetizer or as a side dish at room temperature or even chilledeither way the kind of food that with each bite it’s going to fill your body with so much 
goodness really quick before I go a shout out to a couple of my patreons John Kochanowski, John Dayan and Juan Iturri again guys thank you so much for being patreons of Spain on a fork you know 
how much I appreciate you if youenjoyed today’s video hit that like button leave me a comment below
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