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Recycle your Easter Eggs with our Shrimp Deviled Tomatoes

04.22.2014 / Blog Posts Recipes

Kimberly Young, MA; Founder of Healthy Little Cooks and author of the 5-Minute Lunchbox

INGREDIENTS
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

DIRECTIONS

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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