Fairy-Tale Mushrooms

2 plum tomatoes
4 hard-cooked eggs, peeled
1/3 cup mayonnaise
1 package (10 ounces) fresh baby spinach

Cut tomatoes in half widthwise; scoop out and discard pulp. Invert onto paper towels to drain. Carefully push each tomato half onto the narrow end of an egg.

Cut a small hole in the corner of a small plastic bag; fill with mayonnaise. Pipe dots onto tomato tops. Place on a spinach-lined serving plate. Makes 4 servings.