Egg and Olive Hors d'oeuvres Recipe Created by Ruth Paget

Egg and Olive Hors d’oeuvres Recipe Created by Ruth Paget

This hors d’oeuvres goes well with a licorice flavored cocktail like Ricard® or Pernod®.  I like the salty and sour combination of the black and green olives in this hors d’oeuvres.

You need toothpicks to make this hors d’oeuvres.

Serves 4

Ingredients:

-4 chilled hard-boiled eggs cut into fourths

-16 whole black olives

-16 whole green olives

Steps:

1-Place a toothpick through the center of a pitted black olive.

2-Place an egg slice above the olive on the toothpick.

3-Place a pitted green olive on top of the egg slice.

4-Hold this hors d’oeuvres in the refrigerator until ready to serve.

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

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