A delightful and easy-to-make dish featuring juicy tomatoes stuffed with herb-infused eggs, perfect for a light brunch or appetizer.
In a small bowl, mix the creamy mayonnaise with the fresh chives, basil, and parsley until well combined.
Chill the dressing for 10 minutes before serving to enhance the flavors.
Slice the hard-boiled eggs into even slices using an egg slicer or a sharp knife.
Ensure the eggs are fully cooled before slicing for cleaner cuts.
Place the tomatoes on a cutting board, core-side down, and make deep cuts to create wedges, leaving the base intact.
Use a sharp knife to avoid squishing the tomatoes.
Gently fan open the tomato wedges and insert an egg slice into each slit.
Handle the tomatoes carefully to maintain their shape.
Place each stuffed tomato on a crisp lettuce leaf and drizzle with the herb dressing.
Serve immediately for the freshest taste and best presentation.
