Egg & Olive Mold

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

Yields

4-6

Ingredients

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

Nutritional information

High in protein

Instructions

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.