4 hard cooked eggs, sieved
1 lb. cooked shrimp, diced fine
3 tbsp. mayonnaise
2 tbsp. chili sauce
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tbsp. chopped parsley
Pinch of cayenne
1/2 tsp. salt
1/4 tsp. pepper

Mash eggs with fork or put through sieve. Combine all ingredients until well mixed. Place in a 2 to 3 cup bowl. Refrigerate at least 2 hours in bowl. Unmold on a chilled crystal platter. Garnish with paper-thin slices of cucumber and sweet onions. Yield: 2 cups.