Recipe - Egg Salad-Stuffed Tomatoes

6 Hardcooked eggs
1 cup Sliced celery
2 tablespoon Minced green pepper
1 teaspoon Minced onion
One fourth cup Mayonnaise
1 pn Chili powder
1 tablespoon Vinegar
1 teaspoon Salt
1/8 teaspoon Pepper
6 Tomatoes
Parsley
Lettuce

Cut eggs into mediumsized pieces. Then add rest of ingredients except
tomatoes, parsley, and lettuce, and refrigerate. Before serving, wash
chilled tomatoes, and remove cores. Then fill tomato cavities with egg
salad, garnish with sprigs of parsley, and serve on lettuce. Yield: 6
servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.