6 hard cooked eggs, chopped med. fine
3/4 lb. sm. shrimp or canned shrimp
1/2 c. chopped celery
1 can chopped olives
1/4 c. parsley, chopped fine
1 can water chestnuts, chopped
1/2 tsp. lemon pepper
1/4 tsp. salt
8-10 salad size tomatoes

DRESSING:

1 tbsp. lemon juice mixed with
3/4-1 c. mayonnaise

Toss first 8 ingredients carefully and refrigerate. Slice off top of the tomatoes and scoop out insides. Flatten bottom if necessary to make them sit better on a bed of lettuce. Drain upside down at least 1/2 hour. Mix dressing, carefully add to stuffing mixture. Fill the tomatoes and serve at once.