6 eggs
6 ounces whipped cream cheese
7 ounces green olives -- with pimentos
red food coloring
Place the eggs in a saucepan and cover them with cold water. Cook over high
heat until the water begins to boil. Then turn the heat to low and simmer for 10
minutes. Place the cooked eggs in cold water. When they are cool enough to
touch, crack the eggshells all over by rolling them on a hard surface. Peel
away the shells carefully and cut the eggs in half widthwise. Remove the yolks
from the eggs and fill the holes with cream cheese. You won't need the yolks
for this recipe. Press an olive into each cream cheese eyeball, pimento facing
up, for an eerie green iris and startling red pupil! For a final touch, dip the tip
of a toothpick in red food coloring and draw broken blood vessels in the cream
cheese.
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