Tomatoes Stuffed with Deviled Egg Salad

Ingredients

5 hard cooked eggs
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) finely chopped green onion or chives
2 tbsp (25 mL) plain yogurt or light sour cream
1/2 tsp (2 mL) curry powder
1/4 tsp (1 mL) salt
pinch pepper
6 tomatoes, each about 2 inches (5 cm) in diameter

Directions

Using egg slicer or knife, cut eggs into small pieces; place in bowl. Add mayonnaise, onion, yogurt, curry powder, salt and pepper; mix just until combined.

Remove core from each tomato; cut in half crosswise. Scoop out pulp and seeds. (Make-ahead: Pack tomatoes in single layer, cut side down, in paper towel-lined container. Spoon filling into separate airtight container. Refrigerate until cold or for up to 8 hours.) To serve, spoon filling into tomatoes.

Tips

Instead of cutting tomatoes in half, you can cut off top quarter.

Makes: 12 pieces

Preparation: 10 minutes

Nutrients per piece:

Calories: 59
Protein: 3 g
Carbohydrate: 3 g
Fat: 4 g