Cut a slice off the top of each tomato and use a spoon to remove the meat and seeds. I actually cut off the bottom end so that the tomatoes would sit level on the platter.

Set the tomatoes upside down on paper towels to drain.

Put the peeled eggs in a bowl along with the mustard and mayo and mash with a fork until fairly smooth. Add the remaining ingredients, mix well and taste so you can add spices if you need to. I added a little bit of salt.

About 1 hour before serving, fill each tomato with egg salad, garnish with several 2″ chive spears standing up in the middle of the tomato. Makes a lovely appetizer, don’t you think?