EGG
SALADS

EGG SALAD
*6 hard cooked eggs Salt
2 or 3 small green onions Mayonnaise or salad dressing

1 or 2 large stalks celery

Cut eggs, onions and celery into medium sized pieces. Season to taste.
Add dressing to moisten. Toss lightly with two forks. 5 to 6 servings.

Egg salad may be served on crisp greens. It may also be used to stuff
tomatoes, hollowed out cucumber halves, celery, bologna cornucopias or
sliced ham rolls.

STUFFED EGGS

*Hard cooked eggs Seasoning
Mayonnaise or Salad dressing Garnish

Peel eggs and cut in half. Remove the yolks and mix well with dress-
ing and seasoning. Fill whites with yolk mixture, using a pastry decorator
or small spoon. Garnish. Use with a potato, vegetable or meat salad, or
as an hors d’oeuvre.

Season to taste with one of following:—dry mustard; lemon juice and
a few drops of hot meat sauce; anchovy or other fish paste; liver sausage;
devilled ham; paté de fois gras; minced chicken and almonds; pickle relish.

Garnish lightly with any of following:—pimento, green pepper, paprika,
caviar, crisp bacon, parsley or cress, sliced black or stuffed olives, raw carrot
or gherkins.

Eggs in Tomato Aspic:—See recipe for Tomato Aspic page 17. Pour
half the aspic into a large mold or individual molds. Chill until partially
set. Arrange stuffed eggs in jelly, yolk down. Chill until firm. Pour in
remaining jelly mixture and chill. Unmold on crisp lettuce. Garnish
with watercress or asparagus tips.

Stuffed Eggs ‘A LASENORA’’—Hard cooked eggs stuffed with mashed
yolks and meat or fish paste; covered with tomato slices and mounds of the
stuffing; garnished with black olives. ( See picture.)

* Cook eggs slowly in water below the boiling point for at least 30 minutes. Cool eggs immediately in
cold water. This prevents a dark ring from forming around the yolk and makes the shell easy to remove.

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