A delightful twist on the classic tomato egg salad, served in tomato cups for a fresh and elegant presentation.
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
Adding a pinch of salt to the water can make peeling the eggs easier.
While the eggs are cooking, slice the tops off the roma tomatoes and scoop out the seeds to create cups.
Use a small spoon or melon baller for easier scooping.
In a mixing bowl, combine the diced cucumber, finely chopped red onion, mayonnaise, Dijon mustard, salt, and pepper.
Chill the mixture for a few minutes to enhance the flavors.
Peel and chop the cooked eggs, then fold them into the cucumber mixture.
Chop the eggs into small, even pieces for a smoother texture.
Spoon the egg salad mixture into the prepared tomato cups and garnish with fresh parsley.
Serve immediately for the freshest taste and best presentation.
Serve the tomato cups on a platter and enjoy as a light meal or appetizer.
Pair with a crisp white wine or iced tea for a refreshing combination.
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