Stuffed Tomatoes with Egg Salad

Instructions

1. 1

   Begin by slicing off the top of each tomato and carefully scoop out the seeds and inner flesh to create a hollow shell. Set the tomato shells aside.

2. 2

   Peel the hard-boiled eggs and chop them into small pieces. Place the chopped eggs in a mixing bowl.

3. 3

   Add 1/4 cup of milk to the chopped eggs and mix gently. Season the mixture with salt and pepper to taste.

4. 4

   Carefully spoon the egg salad mixture into the hollowed-out tomato shells, distributing it evenly among the four tomatoes.

5. 5

   Garnish the top of each stuffed tomato with chopped cucumber for a refreshing crunch.

6. 6

   Serve the stuffed tomatoes chilled or at room temperature as a delightful appetizer or a light meal.