Instructions: Place gelatine in cold water and stir 1 minute. Add boiling water to water containing gelatine and stir well. Set aside.

Cut the eggs in half lenghtwise.

Arrange lettuce on the base of platter and place eggs on top in a diamond shape, round side up, to completely cover.

Mix gelatine mixture with mayonnaise and using a dessert spoon, coat each egg.

Decorate with strips of anchovy fillets to form a lattice pattern, then top each egg with a slice of stuffed olive. Sprinkle with paprika and refrigerate until required.

Note: the mayonnaise needs to be just the right consistency to stick on the egg.

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