4 hard cooked eggs
1 (9 1/4 oz.) can tuna, drained
1 tbsp. lemon juice
1 c. sliced celery
1/4 c. sliced pimento olives
1/4 c. finely chopped onions
1/2 c. mayonnaise
Cream Puff Bowl
2 c. shredded lettuce

CREAM PUFF BOWL:

1/4 c. butter
1/2 c. boiling water
1/2 c. sifted flour
1/4 tsp. celery seed
2 eggs

Sieve 1 egg yolk and slice 1 egg. Reserve for garnish. Coarsely chop remaining eggs and white. Break tuna into chunks, sprinkle with lemon juice. Add celery, olives, onions, 1/4 teaspoon salt and dash of pepper. Fold in mayonnaise and chopped eggs. Chill.

Just before serving cover bottom of Cream Puff bowl with lettuce fill with tuna salad. Garnish with sliced egg and sieved yolk. Serves 6.

Cream Puff Bowl: In a 1 quart saucepan melt butter in boiling water. Add flour, celery seed and dash of salt all at once; stir vigorously. Cook stirring constantly over low heat until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously until smooth. Spread batter evenly over bottom and sides of a greased 9 inch pie plate. Bake in very hot oven at 450 degrees for 15 minutes. Reduce heat to 325 degrees and bake 30 minutes. Turn oven off and keep oven door closed and let puff dry out 20 minutes.