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Egg Salad

Boil six eggs fifteen minutes, when done throw into cold water and remove the shells. Then cut them in slices, arrange them on a bed of lettuce leaves so that one slice overlaps the other. Make a plain French dressing, add to it a tablespoonful of chopped chives and a tablespoonful of chopped parsley. Pour this over the salad, garnish with curly parsley and serve at once.