Cookbook:Bacon and Egg Stuffed Tomatoes

| American cuisine
 * Southern cuisine
 * Breakfast cuisine

Ingredients

 * 6 large tomatoes, washed
 * Salt and pepper to taste
 * 6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits
 * ¾ cups diced celery
 * 6 hard boiled eggs
 * ⅓ cup mayonnaise
 * 2 teaspoon chopped fresh parsley
 * ¼ teaspoon salt
 * ¼ teaspoon pepper
 * Paprika

Procedure

 * 1) Cut tops from tomatoes.
 * 2) Scoop out pulp, leaving shells intact.
 * 3) Chop tomato pulp.
 * 4) Drain tomato shells and sprinkle cavities with salt and pepper.
 * 5) Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
 * 6) Stir well.
 * 7) Fill tomato shell with bacon and egg mixture.
 * 8) Sprinkle with paprika.