Deviled Mice^

* Exported from MasterCook *

Deviled Mice^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Eggs
4 1/2 tablespoons Mayonnaise
6 large Letuce leaves
16 Pimento stuffed olives
1 tablespoon Chocolate sprinkles
-----TOOLS-----

lg Saucepan Knife Bowl Fork 64 Toothpicks 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. Serve
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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