6 eggs, hard cooked & finely chopped
1 1/2 c. shredded Swiss cheese or med. cheddar cheese
1 c. mayonnaise or salad dressing
2 tbsp. chopped fresh chives or 2 tsp. dried chives
1 tsp. prepared mustard
1/2 tsp. salt
4-5 med. tomatoes, chilled
Dill weed (opt.)

In 1 quart bowl combine all ingredients except tomatoes. Stir gently. Cover, chill in refrigerator 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1" of stem end. Fill each tomato with about 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed if desired.