Eggs a La Russe

Adapted from the New York Times Cookbook. You can also use 6 individual serving plates.

• Ready In: 5 mins
• Serves: 6
• Yields: 12 egg halves

Ingredients

• 6  hard-boiled eggs, sliced lengthwise
• 1  cup mayonnaise
• 3  tablespoons chili sauce (the sweet kind)
• 1  teaspoon green olives, chopped
• 1  teaspoon chives, chopped
• 1  teaspoon fresh parsley, chopped
• 1  teaspoon onion, chopped
• 1  dash  hot sauce
•  lemon juice

Directions

1. Arrange egg halves on a serving plate, cut side down.
2. Combine remaining ingredients and spoon over eggs.