EGG SALAD
from the Mistress

(serves 35)

16-18 eggs
2 onions
1 head lettuce
dash of paprika
1⁄4 cup dressing

Boil eggs for 12 minutes, and then place at once into cold water. Peal eggs and slice thinly. Set aside. Slice onions into thin rings and set aside. Shred lettuce and mix with dressing of your choice to line bowl. (Lemon-dill works well, as does Italian.) Layer the sliced eggs and onion rings on the lettuce, ending with an egg layer. Garnish with paprika