Egg Salad-stuffed Tomatoes

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 hard-cooked eggs chopped
 * ¼ cup yogurt
 * ¼ cup cottage cheese drained dry
 * 2 tablespoon finely chopped celery
 * 2 tablespoon thinly sliced green onion
 * ½ teaspoon dry mustard
 * ¼ teaspoon salt
 * ¼ teaspoon cayenne pepper
 * 2 medium tomatoes
 * 2 cups lettuce

Directions

 * 1) In bowl combine eggs, yogurt, cottage cheese, celery, onion, dry mustard, salt and cayenne.
 * 2) Cover and chill.
 * 3) Cut a slice off the top of each tomato then scoop out seeds and flesh.
 * 4) Invert tomatoes on paper toweling to drain then chill well.
 * 5) To serve sprinkle inside of tomatoes with salt and pepper.
 * 6) Spoon half of the egg mixture into each tomato shell.
 * 7) Sprinkle with snipped parsley.
 * 8) Arrange tomatoes on lettuce then serve.