6 BOILED EGGS, MAYONNAISE, 1-6-OZ. CAN TUNA, 1/2C. DICED CELERY, LETTUCE, PAPRIKA. MIX EGGS AND SESIRED AMOUNT OF MAYONNAISE TOGETHER, STIR IN TUNA, CELERY, USING AN ICE CREAM DIPPER, MAKE BALLS OF TUNA MIXTURE AND PLACE ON LETTUCE. SPRINKLE WITH PAPRIKA.