Egg Salad Boats

1. 1

   In a large bowl, gently stir together eggs, mayonnaise, celery, onions, dill and lemon juice until well combined; set aside.

2. 2

   Cut out cores from tomato stem ends; then cut each tomato almost to the base into 8 wedges (don't slice all the way through).

3. 3

   Place each tomato on a lettuce lined plate, carefully spread wedges open and spoon about 3/4 cup egg salad into center.

No additional tips available.