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Cheese Salad

1½ lb. American cheese 1/2 pint (I cup) chopped cooked chicken I/4 pint (1/2 cup) chopped stuffed olives 2 hard cooked eggs I teaspoonful French mustard 3 tablespoonfuls vinegar 4 tablespoonfuls olive oil Salt and red pepper to taste Chop the cheese and mix it with the chicken and olives. Rub soft the yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings to taste. Pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces.