Let them eat salad!

Actually, a Crab Louie/Chef salad combination. It had crab and shrimp, julienned ham, turkey breast and swiss cheese, green peppers, green onions and a hard cooked egg on a bed of Romaine lettuce with Louie dressing. And, I discovered the perfect way to make hard boiled eggs. You don't boil them at all. Put the eggs in a single layer in a sauce pan, cover eggs with cold water to one inch above the eggs. Bring them just to a boil. Shut off the heat. Put a lid on the pan and let them set for about 12 minutes. Drain off the hot water and immediately run cold water over them until they are thoroughly cooled. The egg whites are firm but tender and not rubbery, and the yolks are perfect. I love them this way.