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Eggs With Corn And Tomatoes

6 cold large soft cooked eggs
1can well-drained whole kernel corn
1/2 cup mayonnaise
Salt and ground pepper to taste
2 large tomatoes
8 olives with garlic

Preparation time: 15 min

Peel eggs and set aside to cool. Mix corn with mayonnaise. Season to taste with salt and pepper. Place on serving plate and chill. Just before serving, cover eggs with mayonnaise and place them on corn. Peel tomatoes and cut on 8 slices. Garnish with olives. Serve cold for buffet or lunch.

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