Old-Fashioned Egg Salad

Choose an old-fashioned crisp Webb’s Wonderful or a Cos lettuce for this salad. Either makes a change from the more usual cabbage lettuce. Simmer the eggs until firm-set but not hard-boiled, so that when cut they are moist and not rubbery. Plunge the eggs into cold water immediately they are ready, to prevent over-cooking. This is the kind of salad to serve with cold sliced ham.