These easy-to-make stuffed tomatoes are a succulent summertime appetizer.

Ingredients

• 4 eggs
• 1 pound 2 ounces tomatoes
• Salt and freshly ground black pepper
• 1-1/4 pounds shrimp, cooked and shelled, with tails removed
• 1 teaspoon mustard
• 1 tablespoon fresh lemon juice
• 3/4 cup fat-free plain Greek-style yogurt

Directions
1 Place the eggs in a large pot and cover with cold water. Bring to a boil. Once the water is boiling, reduce to a simmer and cook the eggs for 10 minutes.

2 Remove the eggs from the hot water and help them to cool by running cold water over them. Remove the shells.

3 Cut 2 of the eggs into quarters and set aside. Remove the yolks from the remaining 2 eggs and set them aside in a separate bowl, discarding the whites.

4 Cut the tomatoes in half and scoop out their insides. Discard the seeds, sprinkle the hollowed-out tomatoes with salt to taste, and place on a plate to drain.

5 In a food processor combine the shrimp and the 2 quartered hard-boiled eggs. Pulse until the mixture is finely chopped.

6 Stuff the tomatoes with the shrimp mixture.

7 Crush the 2 remaining yolks with the back of a fork and combine with the mustard, lemon juice, and salt and pepper to taste. Mix in the yogurt and stir until thoroughly combined.

8 When ready to serve, top the stuffed tomatoes with the yogurt sauce.

Makes 2 servings.

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Excerpted from The Dukan Diet Cookbook Copyright © 2012 by Dr. Pierre Dukan. Photographs Copyright © 2012 by Ben Fink. Excerpted by permission of Random House Canada. All rights reserved.