6-8 hard boiled eggs, chopped
1/4 c. finely chopped celery
1/2 c. thinly sliced green onions
2-3 tbsp. mustard
1/4 tsp. curry
Few drops of vinegar
Salt & pepper
1/4 c. mayonnaise
6 med. tomatoes
Parsley & a few lettuce leaves

1. Combine first 7 ingredients. Add mayonnaise; mix and chill.

2. Turn tomatoes stem end down. Without cutting through to the bottom, cut downwards, making 6 accordion bellow-type slices.

3. Sprinkle cut surfaces of tomato with salt. Fill egg salad between slices of the tomato (the accordion bellows). Garnish with parsley. Serve on crisp lettuce leaves. Makes 6 servings.