Italian Egg Salad in a Stuffed Tomato

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Ingredients

  • 4 medium tomatoes, hollowed and drained
  • 6 hard-cooked eggs
  • 1/4 cup olive oil
  • 1/3 cup red onion, finely chopped
  • 3 tablespoons fresh basil, julienned
  • Kosher salt, freshly cracked pepper

    Directions

    1. Refrigerate tomatoes after draining until filled.



    2. Separate yolks and whites of eggs. Coarsely chop whites, crumble yolks and combine in a bowl with the rest of the ingredients.



    3. Some of the yolks will dissolve in the oil, making the salad creamy. Serve warm or chilled in tomato shells.
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