Tomato And Molded Egg Salad
|Tomatoes||3 Large, sliced (Skinned)|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
Hard-cook eggs; cool slightly; while still warm, shell and rice or sieve them.
Add the salt and pepper, and pack down firmly into 2 glasses.
Chill thoroughly, then remove by running a knife around the inside of glasses.
Then cut each molded egg mixture into 4 neat crosswise slices.
Lay one of the tomato slices on each nest of lettuce, and place a slice of egg on top.
Top with mayonnaise or French dressing.