Ingredients

　　4 medium tomatoes

　　One 3-ounce package reduced-fat cream cheese

　　2 tablespoons low-fat milk

　　1/4 cup mayonnaise

　　3 hard-boiled eggs, chopped

　　1/4 cup chopped green bell pepper

　　1/4 cup peeled, seeded, and chopped cucumber

　　2 tablespoons chopped green onion

　　1/4 teaspoon hot sauce (optional)

　　Salt to taste

　　To hollow out each tomato shell, first slice 1/4 inch off the top. With a spoon, scoop out the inside pulp, taking care to remove the seeds and leaving intact the meat attached to the outer skin. Combine the cream cheese, milk, and mayonnaise in a medium bowl and blend thoroughly with a whisk. Add the eggs, bell pepper, cucumber, green onion, hot sauce, if desired, and salt. Chill in the freezer for 10 minutes. Spoon a generous 1/3 cup of the cold salad into each tomato shell. Serve with additional mayonnaise on the side, if desired.

　　Cooks' Note

　　Nutritious eggs and tomatoes team up to make this classic dish as good for you as it is good—and it tastes just as good now as when Mom made it. Chilling and firming the salad in the freezer is a lot faster than doing so in the refrigerator. For a bite-size hors d'oeuvre version, spoon the egg salad into 24 hollowed-out cherry tomatoes.

　　Sugar Busters! Quick & Easy Cookbook