Cut hard-boiled eggs (see page 262) into thick slices or into quarters. Use a sharp knife so the cuts will be clean. Arrange each portion on a leaf of lettuce partly covered with Mayonnaise, and arrange the lettuce in a circle on a flat dish, the stem of the leaf toward the center of the dish. Place a bunch of nasturtium flowers or a bunch of white chicory leaves in the middle. (See illustration).
Cut hard-boiled eggs in two, making the cut one third from the pointed end. Remove the yolks without breaking the whites; mash them and mix with chicken, chopped fine, and enough Mayonnaise to bind them. Fill the large half of the egg with the mixture, rounding it on top like a whole yolk. Invert the small pieces of white. Cut the pointed ends of both pieces flat, and stick them together with raw white of egg. Place the vaseshaped eggs on a flat dish, and fill the spaces with shredded lettuce. Pass Mayonnaise, as that put in the yolks will not be sufficient. (See illustration).