Pineapple-Tomato-Egg Salad - cooking recipe

Ingredients

8 hard-cooked eggs
6 slices pineapple
6 thick slices tomatoes
lettuce
French dressing

Preparation

Cool eggs and push through fine sieve.
Press egg into straight sided glass or jar and refrigerate for several hours. When ready to serve, turn out carefully and slice the same thickness as pineapple.
On salad plate, arrange lettuce cups.
In center, place pineapple slice.
Atop this thick slice tomato dipped in French dressing.
Top with egg mixture.
Use French dressing.