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Egg Salad

1. Cut the whites of hard-boiled eggs into eighths lengthwise, arrange on lettuce to simulate the petals of a flower. Put yolks through ricer and arrange in the center of whites. Serve with boiled dressing. 2. Cut eggs lengthwise in quarters and serve on lettuce with boiled dressing. 3. Chop whites finely and arrange on lettuce. Put yolk through ricer and mound in the center. Serve with boiled dressing. and mound in the center. Serve with boiled dressing. 4. Diced hard-boiled eggs and sliced cucumbers may be added to potatoes. Eggs and fish combine very well with watercress or escarole.