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
5 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 small pieces.
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.
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. Serve
From the Book: Gross Grub by Cheryl Porter
Random House, ISBN 0-679-86693-0
