- 8 small Tomatoes
- 200 g Wurstsalat
- 1 Egg, Hard boiled
Mayonnaise to Garnish
Cut off the top of the tomatoes (other end from the stem) and set aside, then scoop out the insides.
Discard the hard inside centers and pass as much of the remaining tomato meat as you can through a sieve to make a puree.
Chop up the egg and together with 2 tbs of the puree, mix into the Wurstsalat.
Refill the tomatoes with this mixture.
Replace the top and decorate with small dollops of mayonnaise to resemble a mushroom.