I made these Tomato Tulips for the birthday celebration of one of my closest friends, Stacey. I just think that this unusual appetizer is beautiful enough to double as a centerpiece. This is another idea that I snagged from Pat Duran at justapinch.com. The recipe is something of a finely blended potato-egg salad mixture. Unfortunately, I couldn’t find any long grape tomatoes, the plums were too big, so I settled on some big, fat campari tomatoes instead. Be creative. I would love to try these again with a tuna salad filling or perhaps a white cheddar pimento cheese (?).
TOMATO TULIPS ~ POTATO EGG SALAD
4 c mashed potatoes
1/3 c celery with leaves,finely chopped
1/3 c sweet pickle relish, drained well
1/3 c dairy sour cream
1/4 c mayonnaise
1/3 c onion, finely chopped
1/4 c half and half cream
2 Tbsp wine vinegar
2 tsp yellow mustard-to taste
3 large hard-boiled eggs, separate yolks from white part
green onion tops
1. Separate cooked yolks from egg whites; refrigerate yolks for later in recipe. In a large bowl, combine the first nine (9) ingredients and the chopped egg whites only.
2. Mix thoroughly to blend. Add additional mayonnaise and half and half , only if needed. Mixture should be moldable. — Spray mixing bowl lightly with cooking spray , sized just large enough to hold filling completely to the top. Place potato mixture into bowl, making sure to pack firmly. Cover and refrigerate until ready to fill the tomatoes.
3. Making tulips: Use elongated (oval shape) large grape tomatoes. Cut a tomato crosswise, but not to the very bottom. Remove the flesh out of each tomato and put some salad inside. Sprinkle a little grated egg yolk in center tops. Make the tulip stems out of green onion tops. Add some dill as greenery. Put a bow around your bouquet.