Ingredients
- six eggs in water just off the boil
Directions
Cook six eggs in water just off the boil for twenty minutes, chill and shell them. Cut the whites in strings and put the yolks through a potato ricer. Ar- range on shredded lettuce, making little nests of the whites and filling them with the yolks. Pour lightly over them a French dressing. Serve with cheese balls and toasted sandwiches or toasted crackers. This salad can be made by using little nests of the whites
212 ROCKY MOUNTAIN COOK BOOK.
and filling them with balls of the yolks that have been mashed and mixed with French dressing.
EGG SALAD (No. 2).
Cut hard-cooked eggs in halves, remove the yolks, mix them with olives, chopped fine and mayonnaise dressing. Fill the whites with the mixture and round them on the top to give the appearance of a whole yolk. Serve in nests of lettuce or watercress.
EGG SALAD (No. 3).
Cut hard-boiled eggs in slices. Serve on water- cress. Sprinkle over with finely chopped chives and French dressing.