A means of using eggs in salad without the addition of other foods is found in water-lily salad.
If eggs are to be served for a luncheon or some other light meal, this method may add a little variety to the usual ways of serving them.
Hard-cook one egg for each person to be served, remove the shells, and cut the eggs into halves, lengthwise. Remove the yolks, mash them, and season with salt, pepper, and vinegar. Cut the halves of egg whites into three or four pointed pieces, cutting from end to end of the half. Place these in a star shape on salad plates garnished with lettuce. Form the seasoned egg yolk into a ball and place it in the center over the ends of the egg whites. Serve with any desired salad dressing.