I take this to BBQ & picnics Dandy Deviled Eggs

[Guest guest]

Dandy Deviled Eggs

 

6 large eggs

1/3 cup chopped drained, stuffed olives

2 tablespoons light mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon salt, optional

1/4 teaspoon hot pepper sauce

paprika, optional 

 

Cook eggs in barely simmering water to cover until hard cooked, about 11

minutes. Drain; let stand in a pan of cold water until no longer warm. (Eggs may

be prepared and refrigerated up to 2 days before serving.) Peel eggs; cut in

half lengthwise. Carefully remove the yolks keeping whites intact. Crumble yolks

into a bowl; add olives, mayonnaise, mustard, salt and pepper sauce; mix well.

Spoon mixture into egg whites. Arrange on a serving platter; sprinkle with

paprika if desired. Yields12 servings.

Leftover deviled eggs may be chopped in a food processor and served as a

sandwich filling.