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

POPOVER BOWL:

2 tbsp. salad oil
3 eggs
2/3 c. milk
1/2 tsp. dried tarragon leaves
Paprika (opt.)
1 clove garlic, peeled
2/3 c. all purpose flour
1 tsp. salt
2 c. shredded lettuce

Sieve 1 egg yolk, cut 1 whole egg in wedges; reserve for garnish. Chop remaining eggs. Mix eggs with tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. Toss lightly. Chill 2 hours or more. About 1 hour before serving, pour oil into 9" pie shell pan. Add garlic; place into oven as it preheats to 450 degrees.

Meanwhile, whisk eggs, flour, milk, salt and tarragon until smooth. Remove garlic from hot oil; pour in egg mixture. Bake at 450 degrees for 15 minutes, reduce to 350 degrees. Continue baking 20 minutes. This makes a large puff with indented center. Cover bottom of popover with lettuce. Fill with tuna salad. Garnish with egg wedges and sieved yolk. Sprinkle with paprika.