Italian Egg Salad in a Stuffed Tomato
4 medium tomatoes, hollowed and drained
6 hard-cooked eggs
1/4 cup olive oil
1/3 cup red onion, finely chopped
3 tablespoons fresh basil, julienned
Kosher salt, freshly cracked pepper
1. Refrigerate tomatoes after draining until filled.
2. Separate yolks and whites of eggs. Coarsely chop whites, crumble yolks and combine in a bowl with the rest of the ingredients.
3. Some of the yolks will dissolve in the oil, making the salad creamy. Serve warm or chilled in tomato shells.