The Myrtle Reed Cook Book

by Myrtle Reed

STUFFED-EGG SALAD

Divide hard-boiled eggs in the middle, take out the yolks, cut a thin slice from the bottom of each to make them stand firm, and drop in a little [mayonnaise]. Mix the yolks to a paste with [mayonnaise], using any preferred minced meat, fish, or vegetable for seasoning. Fill the shells, spread with [mayonnaise], and sprinkle with chopped parsley.