Deviled Eggs

Directions

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   Place day
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   old,
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   room
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   temperature
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   eggs in pan of cold water, heavily
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   salted,
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   over
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   high heat for about 10 minutes. Turn down to
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   low,
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    barely
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    bubbling.
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    Heat for additional 10 minutes. Remove
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    from
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    heat.
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    Leave
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    eggs in hot water.
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    Take out 1 egg
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    at a time and crack shell.
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    Run under cold water to cool shell.
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    This method usually allows shell and top layer of egg to
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    come
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    loose easier and leave eggs whole.
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    Cut eggs in half.
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    Set
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    whites aside.
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    Place yolks, onion, mustard, salad cubes, mayonnaise
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    and seasonings into bowl; mix well.
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    If too dry, use
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    salad
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    cube vinegar
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    to thin.
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    Place in egg whites. Sprinkle with paprika and sliced olives.