- 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, divided
- 9 hard-boiled eggs, peeled
- ⅓ cup mayonnaise
- ½ cup bacon, cooked & divided
- ¼ cup micro greens or arugula leaves
- 1 tbsp Dijon mustard
- Black pepper, for garnish
- Microgreens, for garnish
Slice each egg in half lengthwise and gently remove the yolks. Place the egg white halves on a serving dish.
In a medium bowl, break up and fluff the yolks. Add mayonnaise & mustard and mix until well combined.
Quarter the tomatoes. Set aside 18 of the quartered tomato wedges. Remove the seeds from the remaining tomatoes and slice them into smaller pieces.
Crumble the cooked bacon and set aside 2 tablespoons for garnish. Fold the de-seeded tomatoes and remaining bacon into the egg yolk mixture.
Transfer the mixture to a plastic bag. Snip one corner of the bag and evenly pipe the filling into the halved egg whites.
Arrange the remaining bacon crumble and one quartered tomato on top of each yolk filling. Garnish with microgreens and black pepper, to taste.
Recipe created by Laura Ashley Johnson
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