Egg Roll

Hard-boil the eggs, placing them in simmering water for 18 to 20 minutes, then remove and plunge into cold water

Split the eggs lengthwise, remove the yolks intact and chop the whites into small pieces

Cook the shrimp whole in tempered water with salt, lemon, thyme, and bay leaves

Peel and let cool

Slice the tomatoes along their length, remove the seeds, sprinkle with salt, and allow to drain well

Arrange on a platter the tomatoes

Put 1/2 teaspoon of olive oil and lemon juice at the bottom of each one, sprinkle with salt and pepper

Mix the small pieces of whites with mayonnaise

Arrange half of the yolk within the tomatoes, a mound of mayonnaise with the whites and a shrimp skewered on top

Serve chilled for 6 people.