Egg Salad in Tomato Cups

6 medium tomatoes

6 hard-cooked eggs, chopped

1/2 c. minced green pepper

1/2 c. chopped celery

1/2 c. chopped cucumber

3-4 green onions, chopped

1 t. salt

1/4 c. mayonnaise

1 (3 oz.) package cream cheese with chives

1. Plunge tomatoes in boiling water for 30 seconds.  Peel and hollow out centers.  
2. Turn upside down on paper towels and drain.
3. Mix eggs, green pepper, celery, cucumbers, green onion and salt.
4. Blend together mayo and softened cream cheese.
5. Stir into tomato cups.
6. Chill several hours.  Serve in lettuce cups.