Bacon and Egg Stuffed Tomatoes

Ingredients

• 6 large tomatoes, washed
• 6 slices bacon, cooked and crumbled
• ¾ cups celery
• 6 hard eggs
• ⅓ cup mayonnaise
• 2 teaspoon parsley
• ¼ teaspoon salt
• ¼ teaspoon pepper
• to taste paprika

Steps

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