1 c. celery, minced
2 onions, minced
1/2 c. oil
12 hard cooked eggs
8 oz. walnuts, chopped
Salt & pepper
Lettuce
Horseradish
Tomato slices

In a skillet saute celery and onions in oil until dark brown. Cool. Grind or chop finely, eggs and walnuts along with sauteed vegetables. Season to taste with salt and pepper. Chill. Serve on lettuce leaves with white or red horseradish and a sliced tomato. Serves 6.