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Dandy Deviled Eggs




Source of Recipe


Lindsay Olives






List of Ingredients



• 6 large eggs
  
• 1/3 cup chopped drained Lindsay Stuffed Manzanilla Olives
  
• 2 tablespoons light mayonaise
  
• 2 tablespoon Dijon mustard
  
• 1/4 teaspoon hot pepper sauce
  
• paprika
  






Instructions



1. Cook eggs until hard cooked. 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, mayonaise, mustard, and pepper sauce; mix well. Spoon mixture into egg whites. Arrange on serving platter, Sprinkle with paprika if desired.
   






Final Comments


Makes 12 servings.
Leftover Deviled Eggs may be chopped and used as a sandwich filling.