YIELD Makes 24 servings
|12||hard-cooked eggs, peeled and halved lengthwise|
|1||(8-ounce) package cream cheese|
|1/2||cup finely chopped yellow onion|
|1/2||cup finely chopped ham or turkey|
|1/8||teaspoon garlic powder|
|24||small pimiento-stuffed green olives|
|Shredded red cabbage|
- Remove egg yolks from egg halves; reserve yolks for another use. Combine cream cheese, onion, ham, milk, salt and garlic powder in small bowl; mix until well blended.
- Fill each egg center with about 1 tablespoon of cream cheese mixture. Place olive (pimiento straight up) in center of each egg. Press slightly.
- Place cabbage on serving platter, arrange egg halves on top in pairs. Place 1 carrot below the center of each pair to resemble nose.
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