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
High in protein
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.