(Serves 4)
| 2 tsp. Miso & Easy Original |
| 2 tsp. mayonnaise |
| 1 Tbsp. relish |
| 4 pieces hard boiled egg |
| 2 pieces black olives, pitted, cubed chopped pimientos |
- 1. Cut eggs in half into zig-zag form, using a paring knife. To make eggs stand firm, cut a thin slice from the bottom of each egg. Remove and place egg yolks into a small bowl. Add Miso & Easy, and mayonnaise into egg yolks, and mix well. Transfer to a pastry bag with a pastry tube.
- 2. Place ½ Tbsp. relish onto each of 4 half egg whites and then distribute mixed egg yolks evenly. Cover with another 4 halved egg whites on top. Place cubed black olives for the "eyes", and chopped pimentos for the "mouth". Put on a plate. Serve: cold.
- 3. Only 3 egg halfs show.
