Egg and Cream Salad Dressing

Cut the eggs into halves and put the yolks through a sieve or potato ricer. Blend the yolks with the mustard and stir in the cream. Add the lemon juice and salt and pepper to taste. Chill until ready to serve.

When ready to serve toss lightly with salad greens. Chop the egg whites and sprinkle over the salad. Use for salads of watercress or Boston let