- 3 large ripe & tasty tomatoes (on the vine)
- 3 small eggs
- 1 tablespoon mayonnaise
- cayenne pepper, paprika, salt
- a few lettuce leaves
Cut the tomatoes in half and scoop out the flesh (dont discard the flesh)
Sprinkle the inside with pepper and salt.
Boil the eggs, cut them in half and remove the yolks.
Mix the cooled boiled egg yolks with mayonnaise and the finely diced tomato flesh and the herbs. Place teh egg white in the tomato shell then fill each half tomato with the mixture. You can pipe the mixture with a piping bag.
Serve as an appetizer on a bed of lettuce
This recipe makes about 3 entree serves.