9 hard cooked eggs
2 tbsp. chopped chives
1 tbsp. prepared mustard
9 stuffed olives, minced
Mayonnaise
8 oz. spinach noodles, cooked, drained
4 scallions, trimmed and sliced
2 carrots, shredded
1 c. Italian salad dressing
6 plum tomatoes, thinly sliced

Cut eggs in half. Remove yolks and place into a bowl; reserve whites. Mash yolks and mix with chives, mustard, olives and enough mayonnaise to make a thick, creamy mixture. Stuff mixture into reserved egg whites; chill 1 hour.

In a separate bowl, mix noodles, scallions, carrots and dressing. Chill.

When ready to serve, place a portion of pasta salad on plates and top each with 3 egg halves. Garnish with sliced tomatoes. Serves 6.