5 boiled eggs
1/3 c. finely chopped carrots
1/3 c. finely chopped celery
1/3 c. finely chopped onion
1/2 c. toasted sunflower seeds
1/2 c. Ricotta or cottage cheese
1/4 c. yogurt
1/4 c. mayonnaise
salt
paprika to garnish

Combine and chill. Can be used as sandwiches, egg filler, stuffed tomatoes or green peppers. Rolled up in thin canned biscuit dough baked at 325° for 4 to 5 minutes makes excellent egg puffs. Serve hot.