Tomatoes stuffed with bacon and egg

Ingredients

• 6 large, washed tomatoes
• salt and pepper
• 6 slices of cooked and crumbled bacon (or 4 tablespoons of pre-cooked bacon bits)
• 75 g of chopped celery
• 6 hard-boiled eggs, peeled and chopped
• 80 g of mayonnaise
• 2 tablespoons of freshly chopped parsley
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• paprika

Cut a small slice off the top of each tomato.

Remove the seeds while keeping the flesh intact, then chop the pulp.

Empty the shells and season the inside with salt and pepper.

Combine the pulp, bacon, celery, eggs, mayonnaise, parsley, salt, and pepper.

Sprinkle the tomatoes with this mixture.

Sprinkle with paprika.