Method:
To make fish, cut a small slice off one long side of each egg so that it will sit flat. Place egg on a plate, flat side down. Cut eight 1-inch (2.5 cm) V shapes from red pepper to make tails. Cut the radish and cucumber slices into halves or quarters to resemble scales. Using mayonnaise as glue, place the cucumber and radish scales on the egg, covering the back two-thirds and leaving space on the narrow end for the face. Cut tiny cubes from black olives to make eyes and place on the face. Cut a slit into the opposite end of the egg and insert a red pepper tail. Surround with shredded lettuce for seaweed.

BASIC METHOD FOR HARD-COOKED EGGS: Place cold eggs in a single layer in a saucepan. Cover with at least 1-inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. 

Number of Servings:  4 
Preparation  10 minutes
Cooking  20 minutes

Source: Egg Farmers of Canada