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Green-Pea Salad in Egg Cases

Cut three or four hard-cooked eggs lengthwise and remove the yolks neatly. Crumble them into rather large pieces, season with salt, paprika, and toss them lightly about in melted butter. Mix with a cup of well-seasoned cold peas. Sprinkle a little salt and white pepper on the whites, put a spoonful of the peas in each, and cover with mayonnaise (see page 74). Serve on crisp lettuce leaves.