Recipe Of The Week...Egg Stuffed Tomaotes

Egg Stuffed Tomatoes

6 large tomatoes

salt

pepper

6 hard boiled eggs, chopped

1/3 cup mayonnaise

3/4 cup of diced celery

2 Tablespoons of chopped parsley

With a sharp pointed knife, make zig zag cuts about one third of the way down from the top of the tomato all around the circumference of the tomato: remove the top and reserve.  Carefully scoop out the pulp (save pulp for other uses).  Sprinkle tomato shells lightly with salt and pepper and set aside.  Combine remaining ingredients and fill tomato shells, piling the egg mixture high.  Serve on a lettuce lined platter.