This luscious juxtaposition of sliced tomatoes and hard-cooked egg with well-seasoned handmade mayonnaise reminds me of two classic old-school dishes. One is a traditional Russian salad, a mixture of cold cooked vegetables lightly bound with mayonnaise and sometimes spooned into halved tomatoes. The other is the French oeuf mayonnaise, the simple bistro standby of hard-cooked egg with mayonnaise and nothing more, except perhaps a lettuce leaf. When well made, both are sensational.
You must have sweet ripe tomatoes and good, fresh farm-raised eggs. And as for the mayonnaise, it’s well worth learning how to make, and not nearly the chore you may imagine it to be. Store-bought really doesn’t compare and ought not be substituted here.