- 2 plum tomatoes
- 4 hard-cooked eggs, peeled
- 1/3 cup mayonnaise
- 1 (10 ounce) package fresh baby spinach
- Cut tomatoes in half widthwise; scoop out and discard pulp. Invert onto paper towels to drain. Carefully push each tomato half onto the narrow end of an egg.
- Cut a small hole in the corner of a small plastic bag; fill with mayonnaise. Pipe dots onto tomato tops. Place on a spinach-lined serving plate.