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Dandy Deviled Eggs




Source of Recipe


email-Lindsay Olives


List of Ingredients




6 large eggs
1/3 cup chopped drained Lindsay Stuffed Manzanilla Olives
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt (optional)
1/4 teaspoon hot pepper sauce
Paprika (optional)

Recipe



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. Makes 12 servings.

Tip: Leftover deviled eggs may be chopped in a food processor and served as a sandwich filling.

Nutrition information per serving:
Calories: 56 Calories from fat: 38 Total fat: 4g Monounsaturated fat: 2g
Cholesterol: 107mg Sodium: 207 Total Carbohydrates: 1g Dietary Fiber: 0g
Protein: 3g