Polish Eggs in Tomatoes (Jajka W Pomidorkach)

• 4 tomatoes, cut in half cross-wise
• 4 hard-boiled eggs, peeled and cut cross-wise
• 4 -6 slices of polish ham, thin slices from Deli
• lettuce, to line platter
• 34 cup mayonnaise
• 2 tablespoons brown mustard
• 1 teaspoon lemon juice
• salt and pepper
• chopped chives (garnish)

1. Cut small firm tomatoes (with a slightly larger circumference than peeled hard-boiled eggs) in half.
2. Cut 4 peeled hard-boiled eggs in half widthwise.
3. From each tomato half, scoop out just enough pulp to make room for the egg half.
4. Insert egg halves into tomatoes yolk side up.
5. Place thinly sliced boiled ham on top of each other.
6. Roll up starting at one of the narrow ends jelly-roll fashion, then slice into thin strips as you would egg noodles.
7. Heap the ham strips on the egg-filled tomatoes.
8. Place on lettuce-lined platter and top with dressing.
9. OR: serve dressing in cup on platter as a choice.
10. DRESSING.
11. Fork-blend mayonnaise, prepared brown mustard, salt, pepper, and lemon juice.
12. Garnish generously with chopped chives.

tomatoes, eggs, ham, platter, mayonnaise, brown mustard, lemon juice, salt, chives

Taken from www.food.com/recipe/polish-eggs-in-tomatoes-jajka-w-pomidorkach-170392 (may not work)