Ingredients
The following ingredients have 4 Servings
- 8 large eggs
- 2 tablespoons mayonnaise ((I prefer Hellmann's))
- 1 tablespoon Dijon mustard
- 1 pitted black olive
- 1 baby carrot
Instruction
- To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in a saucepan and cover with cold water. Bring to a boil then let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. (If they fall to the side, they're not done).
- Remove from water and place in an ice bath (water and ice) several times until they have cooled (you can also make hours ahead and refrigerate).
- Peel the eggs and rinse off any remaining shells. Cut the top 1/4 off of the egg and gently scoop out the yolk using a small knife or spoon.
- Add the yolk to a bowl, mash with a fork and place egg white on a serving platter. (if using a flat platter, cut a small piece off of the bottom of the egg so that it sits flat).
- Add mayonnaise and mustard to the egg yolks and mix well. Carefully fill the bottom portion of the egg white with the yolk filling.
- Next, place the white "cap" on top of the egg yolks. Cut the black olive into 12 pieces and place 2 pieces for the eyes. Cut the carrot into 12 small pieces and put a piece on the egg filling for the nose. Refrigerate until ready to serve.
