Stuffed tomatoes with egg salad

Put the eggs in a saucepan with water to barely cover and heat on high.

Once it boils, cover, turn off the heat and leave the eggs exactly 10 minutes.

Cut a little off the top of each tomato.

Cut round the inside with a paring knife to loosen the pulp, then scoop it out with a spoon over a bowl, reserving the pulp and juices.

Season inside the tomatoes with a kiss of sea salt and stand them cut side down on paper towels so the salt draws the water out.

Move the eggs into a bowl of iced water to stop the cooking and bring them to room temperature.

Peel the eggs, dipping each one back into the water.

Finely shred the peeled eggs on a box grater, which gives the egg salad a fluffier, airier texture.

In a large bowl mix the shredded eggs with the mayonnaise, Dijon mustard, chopped red onion, celery, dill pickles, grated garlic and chopped chives.

Add the lemon juice, sea salt and a generous amount of black pepper and mix.

Stuff the drained tomatoes with the egg salad and top with chopped chives.