3 eggs, hard cooked
1 1/2 cans chicken, drained
3/4 c. celery, sliced
2 green onions, minced
1/2 c. mayonnaise
1 tbsp. lemon juice
Salt & pepper to taste
2 c. shredded lettuce
Paprika (opt.)

POPOVER BOWL:

2 tbsp. salad oil
1 clove garlic, peeled
3 eggs
2/3 c. all purpose flour
2/3 c. milk
1 tsp. salt
1/2 tsp. dried tarragon leaves

Save 1 egg yolk; cut 1 whole egg in wedges; reserve for garnish. Chop remaining eggs. Mix eggs with chicken, celery, onion, mayonnaise and lemon juice, salt and pepper. Toss lightly. Chill 2 hours or more.

About 1 hour before serving, pour oil into 9" pie pan. Add garlic; place in oven as it preheats to 450 degrees.

Meanwhile, whisk eggs, flour, milk, salt and tarragon leaves until smooth. Remove garlic from hot oil; pour in egg mixture. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees and continue baking 20 minutes. This makes a large puff with indented center. Cool. Cover bottom of popover with lettuce. Fill with chicken salad. Garnish with egg wedges and crumbled reserved egg yolk. Then sprinkle with paprika and serve.