Curried Egg-Stuffed Tomatoes

Directions

1. 1
   Carefully remove stem end of each chilled, peeled tomato.
2. 2
   Cut each tomato into four or six sections, almost to the stem end. Spread apart slightly.
3. 3
   Sprinkle lightly with salt.
4. 4
   Make a bed of salad greens on each plate and center a tomato on each.
5. 5
   Blend together mayonnaise, curry powder and salt.
6. 6
   Coarsely chop the eggs.
7. 7
   Mix into mayonnaise with celery, olives and onion.
8. 8
   Fill tomatoes with the egg mixture.
9. 9
   Sprinkle with paprika.
10. 10
    Makes a nice, light lunch on a hot day served with Brown 'N Serve rolls and butter.