Egg Salad Recipe

Boil three eggs hard, cut in half lengthwise, remove the yolks and mash

fine. Mix together in a saucepan the third of a teaspoonful each of dry

mustard, salt and white pepper, a saltspoonful of curry powder, a few

drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of

egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of

rich cream. Put the ingredients together in the order in which they are

named, beat well, set the bowl over the steam of the kettle and stir

constantly until thick and creamy; remove and stir in the mashed egg

yolks, a little at a time, and set on the ice to get very cold. To

serve, fill the whites of egg, dividing the mixture among them, put each

half egg on two or three leaves of tender lettuce, with mayonnaise

dressing around them.

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