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3 boiled eggs
1 tall can green peas, drained
1/2 c. chopped celery
1/2 c. chopped sweet pickle
1/4 c. salad dressing
1/4 tsp. sugar
cupped lettuce leaves

Slice 2 center slices from each egg and reserve for
finished salad. Chop remaining egg, celery and pickle. Add
peas and salad dressing. Spoon on lettuce. Stand slices of
boiled egg on end rising from center of salads. Serves six.

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