ds Tarragon leaves, crushed 2 c Cut up cooked shrimp 2 Hard boiled eggs, chopped 1/2 c Chopped celery 1/2 c Chopped green pepper 2 tb Sliced green onions 6 md Tomatoes Salt Pepper In bowl, blend soup, mayonnaise, 1/2 teaspoon salt and tarragon. Stir in shrimp (or chicken), eggs, celery, green pepper and onions; chill. Place tomatoes, stem-end down. With knife, cut each tomato almost to stem end, making 5 or 6 sections; spread apart slightly. Season with salt and pepper, fill with shrimp mixture, arrange on salad greens.