A Hard Boiled Egg Stuffed Tomato With Pesto

Step 1: Eggs ... First prepare the eggs. Simply make hard boiled eggs; using any method you prefer. I like to start them in COLD salted water, bring to a boil, cover, remove from the heat; and let the rest for 12 minutes. Drain and rinse under cold water until cooled; then, peel. Obviously, these can be made in advance.

Step 2: PREP NOTE: It is important to use small/medium eggs; then, to try to pick out tomatoes - which need to be bigger than the eggs, and the same shape. This way, the egg will fit into the tomato. It took a couple of tomatoes to find the right size and fit. Note - a bit rounder plum tomato vs a skinny one works better; just trial and error. If you just hold up the egg next to the tomato; it is pretty easy to see if it will work. It really isn't that hard, trust me.

Step 3: Tomatoes ... Now, I make two (2) preparations.

Step 4: For the Whole Tomato ... Cut a very thin slice off one end of the tomato so, it will stand up. Then, cut a 1/2" piece off the other end. Then using a small spoon or melon baller, scoop out the inside. Season the inside with a little salt and pepper; and, spread a a little pesto on the inside of the tomato, about a teaspoon. Next, stuff the hard boiled peeled egg into the tomato. And usually, the top of the egg sticks out a bit, just just trim the end off. Done! As an appetizer, you can drizzle a bit more pesto over the top - and, add a basil leaf as a garnish. They are just fun and really cool looking. You can stand them up on a plate. And, they are definitely a conversation piece.

Step 5: For the Tomato Halves ... For this preparation; simply cut both the tomato and the egg in half lengthwise. Scoop out the the tomato, season with salt and pepper, a little pesto; and place the egg half in the tomato half. Plate and drizzle with a little extra pesto; and, garnish with a basil leaf.

Step 6: Both are easy, unique, delicious; and just something new.

Step 7: Note ... If you aren't a fan of pesto, try Ranch, Blue Cheese; or, even a Green Goddess dressing.

Step 8: Serve and ENJOY! ... It's just something FUN! And, it's 3 simple ingredients. Also, they can be made ahead; but, NOT too long; the salt, pepper, and pesto will start to soften the tomato. You still want the tomato firm and fresh tasting. A few hours ahead is fine; but, not much more.

Step 9: Note: If you want to get creative. My friend often adds a little fine crumbled Feta to the tomato (whole or halved) before adding the egg. Just something they like to do. As you can see, it really is flexible.