4 large tomatoes
4 hard-boiled eggs, cooled and peeled
4 tablespoons light aioli or mayonnaise
1 tablespoon parsley, chopped
Salt and pepper

Skin the tomatoes by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place tomatoes in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water. Slice the tops off the tomatoes as well as a bit off their bases to remove the rounded ends so that they will sit squarely on the plate. Remove the seeds and insides with a teaspoon. Mash the eggs with the aioli or the mayonnaise and mix with the salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. Refrigerate for 1 hour then serve.