Ingredients
2 plum tomatoes4 hard-boiled large eggs, peeled1/3 cup mayonnaise1 package (9 ounces) fresh baby spinach
Preparation
Cut tomatoes in half widthwise; scoop out and discard pulp. Invert onto paper towels to drain. Carefully push each tomato half onto the narrow end of an egg.
Cut a small hole in the corner of a small plastic bag; fill with mayonnaise. Pipe dots onto tomato tops. Place on a spinach-lined serving plate.
