Tomato Tulips

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Celery with, leaves
  • 4 cup Mashed potatoes
  • 1/3 cup Onion

• Refrigerated

  • 3 Eggs, large hard

• Condiments

  • 1/4 cup Mayonnaise
  • 2 tsp Mustard, yellow
  • 1/3 cup Sweet pickle relish

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Wine vinegar

• Dairy

  • 1/3 cup Dairy sour cream
  • 1/4 cup Half-and-half cream

Found on justapinch.com

Description

Ingredients

• 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
• salt, pepper, oval tomatoes,green onion tops

Directions

• 1Separate 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. 2Mix 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. 3Making 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.