5 eggs, hard-cooked, chopped
1/2 c. seeded, chopped cucumber
1/4 c. shredded carrot
1/4 c. mayonnaise or salad dressing
1/2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
5 med. tomatoes
Lettuce leaves

In medium bowl, combine all ingredients except tomatoes and lettuce; refrigerate to blend flavors.

Remove tomato stem; place stem end down. Cut each tomato vertically into 4 equal slices, cutting to but not through tomato base. Separate slices sightly, forming a fan. Line tomato slices with lettuce. Fill each slice with heaping tablespoon of egg salad. Repeat with remaining tomatoes. Serve immediately. 5 servings.