Stuffed Tomatoes

Ingredients

• 8 small tomatoes
• 4 hard-boiled eggs, cooled and peeled
• 6 tablespoons aioli or mayonnaise
• salt & freshly ground black pepper
• 1 tablespoon fresh parsley, chopped
• olive oil (optional)

Directions

1. 1

   First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily.

2. 2

   Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable.

3. 3

   Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops.

4. 4

   If prepared ahead, brush lightly with olive oil and cover with plastic wrap.