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Egg & Olive Mold

Originally used after Easter to use up dyed Easter eggs but a good prelude to dinner. Colorful, easy and tastes good."


6 hard boiled eggs
5 Tablespoons pimento stuffed olives
3 Tablespoons EACH chopped celery, onion, parsley (curly)
4 Tablespoon soft butter (no oleo)
Salt, pepper, cayenne to taste


Combine all the ingredients and put through Cuisinart or food mill.
Mold into a round. Garnish with more parsley, pickles, radishes, red bell pepper (or garnishes of choice). Serve with crackers.

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Nutritional Information
Per Serving

High in protein