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Deviled Eggs with Olives
Ingredients: 4 hard-cooked eggs 1 tablespoon mayonnaise 1 tablespoon Dijon mustard 4-5 large olives, chopped salt and pepper to taste 1 tablespoon finely chopped fresh parsley or cilantro for garnish
Method:
Cut cooked eggs in half. Carefully remove yolks and place in a small bowl. Mash yolks with a fork. Add mayonnaise, mustard, chopped olives, salt and pepper and mix well. Divide filling among egg white halves. Sprinkle with parsley or cilantro for garnish. Variation: Replace olives with 1 tablespoon minced capers and ½ teaspoon anchovy paste.
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