The New Zealand Railways Magazine, Volume 14, Issue 7 (October 2, 1939)
Dressing, eggs (hard boiled) 2 or 3, mustard, pickle, small tin salmon.
Cut eggs in half and remove yolks. Mix together yolks, fish, pickle, salt and pepper in the dressing. Put this mixture into the halved whites of eggs. Serve each half egg on lettuce leaf, with a teaspoonful of dressing on top.