6 hard boiled eggs, chopped
3/4 c. (6 oz.) low-fat cottage cheese
1/4 c. sliced, drained, pitted ripe olives (about 9 med.)
3/4 tsp. basil leaves, crushed
1/4 tsp. salt
6 tomatoes, cored

In medium bowl, lightly toss together all ingredients except tomatoes and fresh basil. Cover and chill to blend flavors.

To serve, cut tomatoes into 6 sections almost to stem end. Place on serving plates. Gently spread tomato sections apart. Fill each with about 3/4 cup of the egg salad. Garnish with basil leaves, if desired. 4 servings.