Curried Egg & Shrimp Stuffed Tomato
Bright, bold, and bursting with flavor—this Curried Egg and Shrimp Salad is a protein-packed twist on the classic. Creamy eggs, tender shrimp, and warm curry spices come together in a refreshing, easy-to-make dish that’s perfect for busy lunches or light dinners.
Ingredients
- 2 ¼ tsp mayonnaise
- ⅛ tsp curry
- dash garlic salt
- dash cayenne
- 1 hard boiled egg chopped
- ½ tbsp green onion chopped
- 1 tbsp celery chopped
- ⅛ lb shrimp chopped
- 1 tbsp almonds sliced or slivered ~ toasted or raw
- 1 tomato
- lettuce leaves
Instructions
- Mix mayo, curry, garlic salt, cayenne, egg, onion and celery. Cover and refrigerate up to 24 hours
- Before serving add shrimp and stir
- Take tomato and cut into 8 wedges without cutting all the way through so it opens up and lays outward
- Place tomato on a bed of lettuce leaves
- Fill with egg and shrimp mixture in the center
- Top with almonds
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