Shells and Egg Salad | San Giorgio

Ingredients

• Prepare pasta according to package directions; drain and cool.
• Place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch.
• Cover and bring to a boil over high heat. Remove from the heat. Let eggs stand, covered, in the hot water 15 to 17 minutes.
• Immediately pour off the water; cover the eggs with cold water or ice water and let stand until completely cooled before peeling and quartering.
• Mix all ingredients with cooked pasta. Chill. Serve on lettuce leaves, if desired.