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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 6 medium tomatoes
- 6 hard-cooked eggs, chopped
- 1/2 c. finely chopped celery
- 1/3 c. sliced stuffed green olives
- 1/4 c. minced green onions
- 1/2 tsp. salt
- dash of pepper
- mayonnaise to moisten (about 1/4 to 1/3 c.)
Method
- Peel the tomatoes, if desired.
- With sharp knife at slant, cut out from each tomato a cone from end opposite stem; reserve.
- Scoop out half of center.
- Invert tomatoes and chill.
- Combine eggs, celery, olives and onions.
- Season with salt and pepper.
- Chill. Just before serving, add mayonnaise; mix well.
- Sprinkle inside of tomatoes with salt; heap with salad.
- Perch cone; point.
