Ingredients
12 hard cooked eggs
1 tsp. onion juice
1 tsp. salt
1/3 tsp. paprika
1/2 inch thick tomato slices
lettuce

Directions
Cook the eggs for 20 minutes at a temperature that is just below the boiling point.

Remove the egg shells and while the eggs are still warm press them through a ricer or chop them very fine. Add seasoning to taste. Pack the seasoned eggs while warm into small buttered cups and refrigerate for 2 to 4 hours.

Serve cold on a thick slice of tomato set on crisp lettuce. Cover with mayonnaise thinned with lemon juice.