- 12 eggs
- 2 tsp mustard (I used Dijon)
- 1/3 cup mayo
- 1/4 tsp tabasco
- Salt and pepper
- 12 red pepper stuffed olives (cut in halves)
Hard boil the eggs, cool overnight. Peel and cut the eggs lengthwise. Transfer all egg yolks in a bowl. Add mayonnaise, tabasco and mustard. Mash with a fork. Season as appropriate. Arrange the egg white halves on a serving platter.
Using a piping bag (or a spoon) fill in the egg white halves, sprinkle with paprika.
Cut olives lengthwise and lay one half on each egg, pepper side up.
Refrigerate until ready to serve.