For the toadstools in the greens, hard boil eggs, rinse, peel and cut a little off the bottom of each egg so that the eggs can stand.
Wash lettuce, dry in salad spinner and marinate with oil, vinegar, onion, salt and pepper. Place lettuce on a platter, place eggs in the bed of lettuce.
Wash tomatoes, cut a slice off the bottom of each and scoop out the tomatoes. Season inside with a little salt and pepper and place on top of eggs as mushroom caps.
Use a tube of mayonnaise to squirt small dabs onto the tomatoes. Serve the toadstools in the greens.
Preparation Tip:
The toadstools in the green are a super children's dish.
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