This simple dish is just the kind of thing you might find in charcuteries all over France. It is easy to make at home and makes a delicious starter or a light lunch.
PREP TIME: 10 min
COOK TIME: 10 min
READY TIME: 20 min
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- 175 ml/6 fl oz/3/4 cup mayonnaise
- 30 ml/2 tbsp chopped fresh chives
- 30 ml/2 tbsp chopped fresh basil
- 30 ml/2 tbsp chopped fresh parsley
- 4 hard-boiled eggs
- 4 ripe medium tomatoes
- Lettuce, to serve
1 In a small bowl, blend together the mayonnaise and herbs and set aside.
2 Using an egg slicer or sharp knife, cut the eggs into thin slices.
3 Place the tomatoes core-end down and make deep cuts to within 1.2 cm/1/2 in of the base. (There should be the same number of cuts in each tomato as there are slices of egg; the white ends of the eggs can be discarded.)
4 Fan open the tomatoes and sprinkle with salt, then insert an egg slice into each slit.
5 Place each stuffed tomato on a plate with lettuce and serve with the herb mayonnaise.