This kid-friendly egg snack uses olives for eyes and radishes for ears to create a mouse-inspired masterpiece. A wedge of Swiss cheese adds a playfully creamy element the whole family will love.
Recipe yields 2 servings
On a flat surface, slice the eggs in half lengthwise. Arrange the eggs, yolk-side down, on 2 plates.
With a paring knife, slice the black olives into 8 eye shapes. If you don't have a paring knife, cut an olive in half and lay it, cut side down, on a flat surface. With a plastic straw, poke a hole in an olive half. Remove the small round olive piece from the straw. Repeat for each eye. Use the small punched out olive rounds as the eyes.
Slice the radish or carrot into 8 thin circles for the “ears.”
Make 2 slits in the front (the wider part of the egg is the back of the “mouse”) for the “eyes” and make 2 slits for the “ears.” Insert the olive slices into the “eye” slits and the radish or carrot slices into the “ear” slits.
Arrange the chives in the “back” to make tails.
Serve with a wedge of cheese.