Egg Salad Recipe 2

Instructions

1. Six eggs, one head of lettuce or parsley, mayonnaise or cooked dressing.
2. Place the eggs in a sauce pan of boiling water, and let them stand where they will keep hot, but not boiling, for thirty minutes.
3. Leave them in cold water for three minutes, take off the shells, and cut the eggs in halves.
4. Remove the yolks and mash them until fine.
5. Add to them enough of the salad dressing to moisten, and heap the mixture in the halved whites.
6. Put the remainder of the dressing in the bottom of the salad dish, cover with lettuce or parsley and place the eggs on the leaves.