How to make it

  • In bowl combine eggs, yogurt, cottage cheese, celery, onion, dry mustard, salt and cayenne.
  • Cover and chill.
  • Cut a slice off the top of each tomato then scoop out seeds and flesh.
  • Invert tomatoes on paper toweling to drain then chill well.
  • To serve sprinkle inside of tomatoes with salt and pepper.
  • Spoon half of the egg mixture into each tomato shell.
  • Sprinkle with snipped parsley.
  • Arrange tomatoes on lettuce then serve.

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