Deviled Eggs With Olives

Name: Deviled Eggs With Olives
Ingredients: 8 eggs; 2 whole pimientos, chopped with 16 pieces reserved (sweet red peppers); 8 green olives, chopped with 16 larger pieces reserved; 5 tablespoons mayonnaise; 8 drops hot sauce; 1/8 teaspoon cayenne pepper; 1 teaspoon mustard; salt; pepper; paprika

10 ingredients

6 steps

Ingredients

8 eggs
2 whole pimientos, chopped with 16 pieces reserved (sweet red peppers)
8 green olives, chopped with 16 larger pieces reserved
5 tablespoons mayonnaise
8 drops hot sauce
1/8 teaspoon cayenne pepper
1 teaspoon mustard
salt
pepper
paprika

Directions

1

Hardboil the eggs. Put eggs in a pan, cover with cold water, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Drain and run eggs under cold water. Let eggs cool.
2

Crack the eggs and remove the shells. Cut the eggs in half and carefully remove the yolks. Rub the yolks through a strainer into a medium-sized bowl.
3

Add the rest of the ingredients to the eggs and mix well.
4

Fill each egg white with the yolk mixture.
5

Using the reserved pimentos and olives, add one of each to top of every egg as decoration.
6

Dust with paprika.