- 4 large egg
- 16 jumbo black olives, canned
- Hard boil eggs and set aside to cool (run cooked eggs under cold water or chill in a quick ice bath if running short on time).
- Peel eggs and slice in half lengthways. Slice olives.
- Place an olive slice in the middle of each yolk to form eyes; serve remaining olives on the side.
Calories: 99kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 315mg | Fiber: 1g