04.22.2014 / Blog Posts Recipes
Kimberly Young, MA; Founder of Healthy Little Cooks and author of the 5-Minute Lunchbox
6 boiled eggs, peeled
6 medium tomatoes
2 collard greens leafs
2 tablespoons of olive oil based mayonnaise
½teaspoon Old Bay
12 large shrimp, cooked
Wash tomatoes. Chop off the tops (about ½ inch down) and scoop out the inside
Peel and chop cooked shrimp. Place in a bowl.
Chop egg (both egg white and egg yolk) and collard greens. Place in the shrimp bowl
Add Old Bay and mayonnaise to the bowl and mix thoroughly.
Distribute egg mixture evenly inside the 6 tomatoes
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