by C. M. Albrecht

    Chef Merle Blanc, he has the nose. And when millionaire ... read with lots of red herrings and false trails. I'm pleased to recommend Deadly Reception as a well told tale worth the time. Surprises in store ...

Eye of Newt

Ingredients

1299

• 12 eggs
• 1 tablespoon sweet pickle relish
• 1 tablespoon mayonnaise
• 1 pinch celery salt

• 1 tablespoon prepared yellow mustard
• 2 drops green food coloring, or as needed
• 1 (6 ounce) can sliced black olives, drained
• Add all ingredients to list

Directions

• Prep
  10 m
• Cook
  15 m
• Ready In
  25 m

1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.