Eggs Tartare

Cooking Instructions

Blanch, peel, and halve the tomatoes. Scoop out the centers, and squeeze the pulp well to remove liquid. Dice the centers, and reserve. Sprinkle the halves with salt and pepper. Combine the cold cooked vegetables and the tomato centers with 1/2 cup of the mayonnaise and salt and pepper to taste. Trim edges of the egg whites to shape uniformly. Coat the eggs with mayonnaise. Place one on each tomato half. Sprinkle with chopped parsley and gherkins. Line a serving plate with lettuce, over which arrange salad-filled tomatoes. Garnish the center of the plate with remaining half tomato.