Beefsteak Tomatoes Stuffed with Eggs and Vegetables
Rinse tomatoes, cut a flat lid and scoop out with a teaspoon. Drain on paper towels with the cut sides down. Hard boil the eggs, then drain, rinse in cold water and let cool slightly. Peel the eggs. Cut 3 eggs into small cubes and place in a bowl. Rinse scallion, trim and chop. Cut potatoes, cornichons and ham into small cubes and add to the eggs.
Puree the creme fraiche with mustard, corn oil and vinegar in a mixing bowl until creamy with an immersion blender. Season with salt and pepper and stir in the dill.
Pour the sauce into the salad ingredients, mix well and fill the tomatoes with the mixture. Cut the remaining egg into slices. Garnish stuffed tomatoes with egg slices and serve.