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  • 12 eggs
  • 2 tsp mustard (I used Dijon)
  • 1/3 cup mayo
  • 1/4 tsp tabasco
  • Salt and pepper
  • Paprika
  • 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.