ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 | Firm red tomatoes |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/4 Tasse | peas cooked |
| 1/4 Tasse | Lima beans, cooked |
| 1/4 Tasse | Carrots, raw in julienne strips |
| 1/4 Tasse | Asparagus tips |
| 1/4 | Cuip zucchini, grated |
| 2 | eggs hard-boiled, chopped |
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Cut a slice from the stem end of each tomato; scoop out pulp; set aside; discard seeds. Sprinkle shells with salt and pepper, invert on rack to drain for 15 minutes. Combine all vegetables and tomato pulp with enough mayonnaise to form a firm mixture; fill tomato shells. Top each shell with chopped hard cooked eggs.
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