Title: Deviled Mice^
Categories: Kids
Yield: 1 Servings

8		Eggs
4 1/2	tb	Mayonnaise
6	lg	Letuce leaves
16		Pimento stuffed olives
1	tb	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. Serv

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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