12 hard-boiled eggs
1/2 cup mayonnaise (mine has olive oil in it)
1/4 cup yellow mustard ……………………………..1-2 tsp Kosher salt
1 tsp Creole seasoning …………………………….. 1 TB finely minced onion
1-2 tsp minced roasted red pepper (optional) ….. pepper to taste
1 can large or extra large black olives, drained
Cut the eggs in half and put the yolks into a bowl with the other ingredients (except olives). Mash and mix until completely smooth. Fill the egg whites with the egg yolk mixture.
1-1/2 olives per egg
Cut olives in half, and put a half (cut-side down) on top of the egg filling. Cut another olive in half, and then cut each half into 4 slivers. Put 4 slivers on each side of the “body” to form legs.
Olives, cut into slices (save ends & broken slices to use for eye centers)
Fresh spinach leaves (1 small or 1/2 of a large leaf for each egg)
Carrot rings, cut into small triangles
Put 2 slices of olive together to form the eyes. Put a small scrap of olive inside the slice (letting some egg mixture show). Put a carrot triangle as the nose.
** Cut a small spinach leaf in half (or cut a large one into quarters). Put spinach cut-side towards the center of the “body”.
This makes 24 deviled eggs ~ I did 12 of each style **