This is one of those throw-together appetizers that costs almost nothing and disappears the second you set it down. My grandmother used to make it on summer afternoons with whatever was in the garden. Fresh tomato slices topped with a fluffy, garlicky egg and herb spread. It’s light but somehow really satisfying, and it always looks prettier on the plate than the effort it took.
- 3 hard-boiled eggs
- 2 large tomatoes
- a small handful each of fresh dill, parsley, and green onion
- 2 garlic cloves
- 2 tablespoons mayonnaise
- salt
- freshly ground black pepper
Once the eggs are boiled and completely cooled, peel them and grate them on a box grater. You can also just chop them into very fine pieces if you prefer.
Rinse the herbs, dry them off, and chop them finely. Crush the garlic with the flat of a knife and mince it well, or run it through a garlic press.
In a bowl, combine the grated eggs with the herbs and garlic. Add the mayonnaise, season with salt and pepper, and mix everything together until you have a smooth, spreadable mixture that holds its shape on a spoon and doesn’t run.
Slice the tomatoes into even rounds about half an inch thick and lay them out on a flat serving plate. Spoon a little of the egg mixture onto each slice and smooth it out gently with the back of the spoon. Serve right away.
A few ways I like to change it up: stir a little shredded sharp cheese or cream cheese into the egg mixture for a richer flavor. For something softer and milder, use farmer’s cheese instead, just taste for salt before serving. If you like a tangy bite, fold in some finely chopped dill pickle. And if your tomatoes are really juicy, blot the cut sides with a paper towel first so the topping doesn’t slide off and the whole thing stays neat longer.
These are perfect for a quick summer snack, a light lunch, or putting out when guests drop by unexpectedly. Cheap, fast, and always a hit.