Stuffed tomatoes with bacon and egg

Ingredients

• 6 large tomatoes, washed
• Salt and pepper, to taste
• 6 slices of bacon, cooked and crumbled; or 4 tablespoons of small pieces of bacon
• 75 g of chopped celery
• 6 hard-boiled eggs
• 60 g of mayonnaise
• 2 tablespoons of freshly chopped parsley
• 1 teaspoon of salt
• 1 teaspoon of pepper
• paprika

Peel the tomatoes and remove the ends.

Cut off the top of the tomatoes and remove the pulp, leaving the skins intact.

Mash the tomato pulp.

Remove the seeds from the pulp and sprinkle the cavities with salt and pepper.

Combine the tomato pulp, crumbled bacon, diced celery, hard-boiled eggs, mayonnaise, parsley, salt, and pepper.

Fill the tomato shells with this mixture.

Sprinkle with paprika.