Deviled mice^

Yield: 1 servings

Measure Ingredient
8 \N Eggs
4½ tablespoon Mayonnaise
6 larges Letuce leaves
\N large Saucepan
\N \N Knife
\N \N Bowl
16 \N Pimento stuffed olives
1 tablespoon Chocolate sprinkles
\N \N Fork
64 \N Toothpicks
\N \N Platter


Gently place the eggs in a saucepan and fill it with water until the eggs are just covered. With an adult's help, bring the water to a boil over high heat. Turn the heat down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the oht water into the sink. Cover the eggs with cold water and set aside for five minutes.

Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. With clean fingers, scoop out the yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Crefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice bodies. To give them each eyes and a mose, pull the pimento out of an olive and cut it into three smal With an adults help, cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail.Out of the remaining olives, cut thirty two small triangular ear pieces. You To garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been noshing. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette. Serv From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

Shared by Carolyn Shaw 10-95

Submitted By CAROLYN SHAW On 10-15-95

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