Makes 8, prep time 10 minutes, cooking time 5 minutes
INGREDIENTS
8 free-range eggs
12 pitted black olives
4 tbsp mayonnaise
2 tsp of French’s mustard
Salt & pepper
METHOD
Bring to the boil 500ml water in a deep pan, add the eggs and boil for five minutes.
Meanwhile, cut the olives in half, set eight aside, then slice the remainder lengthways into four.
After five minutes, remove the pan from the heat and run under cold water.
When cooled, remove the egg shells.
Slice the eggs in half lengthways, remove the yolks and place in a bowl. Rinse the eggs whites in cold water then dry with a paper towel.
Place the yolks in a bowl with mayonnaise and mustard, season and mix.
Set the eggs whites on a serving dish, spoon the yolk back into the eggs.
Place half an olive in the centre of the yolk, then add the slices on each side to create the legs.