Tomato egg salad and tomato

I cook hard-boiled heels of medium-sized chicken eggs, and chop the green onion with a kitchen knife. I pass the eggs through a blender and mix the onion with the egg mass. While it is cooling on one of the shelves of the refrigerator, I grind dill and parsley greens in a blender with a peeled podimorchik. Then I combine both masses: egg and tomato and mix thoroughly with the addition of salt and pepper. It turns out to be an excellent snack, which I use for filling tartlets, making delicious sandwiches, or simply serve with sharp hard cheese for breakfast. It is best to prepare tomato salad in the evening, so that by morning it remains only to spread it on bread and enjoy a cup of invigorating morning coffee. I discovered this recipe when my friend and I were going through his stack of culinary magazines for many decades. Many of them are quite well preserved. Thanks to these magazines, I learned how to cook already forgotten food, including this excellent tomato salad. Salads based on exotic fruits are in fashion now, which, no doubt, are amazingly delicious, but many traditional culinary recipes have been completely undeservedly forgotten and it's so nice to find them again.