Curried Egg-Stuffed Tomatoes - cooking recipe

Ingredients

4 fresh medium tomatoes
salad greens
1/4 c. mayonnaise or salad dressing
1/2 tsp. curry powder
1/4 tsp. salt
4 hard-cooked eggs
1/2 c. diced celery
1/4 c. ripe, sliced olives
1/2 tsp. minced onion
paprika

Preparation

Carefully remove stem end of each chilled, peeled tomato.
Cut each tomato into four or six sections, almost to the stem end. Spread apart slightly.
Sprinkle lightly with salt.
Make a bed of salad greens on each plate and center a tomato on each.
Blend together mayonnaise, curry powder and salt.
Coarsely chop the eggs.
Mix into mayonnaise with celery, olives and onion.
Fill tomatoes with the egg mixture.
Sprinkle with paprika.
Makes a nice, light lunch on a hot day served with Brown 'N Serve rolls and butter.