Bacon and Egg Stuffed Tomato Salad
- 6 medium tomatoes
- 6 hard boiled eggs, chopped
- 3/4 cup diced celery
- 1/3 cup mayonnaise
- 6 slices bacon cooked and crumbled
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cut tops from tomatoes.
Scoop out pulp leaving shells intact.
Drain tomato shells.
Chop and drain tomato pulp.
Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, salt and pepper.
Sprinkle tomato cavities with salt and pepper.
Fill tomato shells with mixture.
Sprinkle with paprika.
Chill until serving.