With Green Peas.

Hard-boil the eggs, cut in lengthways, scoop out the yolk and fill each half white with one dessertspooon cold cooked green peas which have been mixed with a little mayonnaise dressing. Arrange the halved eggs on individual plates, allowing about three halves to each person, and surround with a border of lettuce leaves sprinkled with dressing, and sprinkle the salad with sieved egg yolk.