Boil seven eggs for twenty minutes, and when cold remove the yolks and mash them to a paste with an equal quantity of Neuf-chatel cream cheese. Season this with a half teaspoonful of salt, and half as much paprica, or a pinch of cayenne, and make into egg-shaped balls. Line a salad dish with crisp lettuce-leaves, shred the whites of the eggs as fine as possible, and form a nest of these upon the leaves. In this place the egg-balls and mask them with a white mayonnaise. (See Salads.)

The salad is improved if the dressing is poured over it about ten minutes before serving.