Probably my easiest recipe.
6 Hard Boiled Eggs (sliced)
4 Large Tomatoes (firm)
2 to 3 tablespoons of Mayonnaise (I prefer Hellmanns)
1 Avocado (diced)
Cut the tops off the tomatoes. With a paring knife, score the inside of the tomato along the sides, so you can easily scoop out the flesh. After scoring, take a tablespoon and scoop out all of the flesh. (You can use the flesh in homemade tomato sauce and the like.)
Combine the sliced eggs, diced avocados and mayonnaise and mix. (Do not add salt. There is more than enough salt in the mayonnaise.) Fill each tomato with the mixture. Place the lid back on the stuffed tomato.
[Optional: Sprinkle with chopped chives for garnish.]
That’s it. Super easy!
[Note: Sometimes I stuff Campari tomatoes and serve as hors d’oeuvres. Campari tomatoes are very juicy, have a high sugar level and low acidity. They are larger than cherry tomatoes but smaller and more plump than Plum tomatoes.]