Add the eggs into a sauce pan, fill with water just enough to cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat

In the meantime, cut off a little from the top of each tomato, then using a pairing knife gently cut around the inside of each tomato, this is to help loosen up the pulp, then using a spoon gently scoop out the pulp (I like to have a bowl underneath), then season the inside of the tomatoes with salt and place cut side down over paper towels

After leaving the eggs to sit for 10 minutes and they are hard-boiled, transfer them into a bowl with iced water

Once the eggs are cool enough to handle, peel the eggs, then using a box grater finely shred the eggs

Add the shredded eggs into a large bowl, along with the mayonnaise, dijon mustard, chopped red onion, chopped celery, chopped dill pickels, the grated garlic, chopped chives, and lemon juice, then season with salt & pepper, and mix together until well mixed

Stuff the tomatoes with the egg salad and top off with chopped chives, enjoy!