Easter Egg-stravigance

Leftover Easter eggs? Hungry for a quick and easy lunch?

We have no name for this recipe yet, so feel free to offer up a suggestion. (Since we made these for Easter, Todd wanted to call them "The Empty Tomb-atoes") It takes about 15 minutes to make if your eggs are cooked.

(makes 4 servings)
Peel and chop 6 eggs into a medium sized bowl, reserving 3 yolks in a small bowl

Add to chopped eggs:
I stalk celery, finely diced
1 large pickle, finely diced
1/4 of a red onion, finely chopped
1 avocado, diced

Mash reserved yolk and add:
2 heaping Tbls mayo (I use Vegenaise)
2-4 Tbls pickle juice (depending on your taste)
1 tsp finely chopped garlic
A dash of dill seed
A dash of celery seed
Mix well

Mix yolk mixture into eggs. Add more mayo if it is too dry for you.

Hollow out 4 medium beef steak tomatoes (or large hot house)
Fill with egg salad
Decorate with tomato cap and or basil
Serve on lettuce leaf
Add a dill spear to the plate

Graciously accept compliments on your amazing food presentation!