DEVILED EGGS WITH OLIVES

MAKES 8 DEVILED EGGS

I love deviled eggs. This recipe came from my mother and it is one of our favorites. Serve deviled eggs as a party food, on a buffet, at a picnic or as a light and healthy snack.

INGREDIENTS

• 4 hard-cooked large eggs, halved lengthwise
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons lemon juice
• 1 teaspoon prepared mustard
• 3/4 teaspoon Worcestershire sauce
• 3 tablespoons pimento stuffed green olives, very finely chopped or minced
• Olive slices for garnish

Remove yolks from eggs, being careful not to tear the whites. Mash the yolks with the mayonnaise, lemon juice, mustard and Worcestershire sauce. Stir in the minced olives. Taste for seasoning

Stuff the egg whites with the yolk mixture, using a piping bag or spoon. Top each mound with an olive slice. Serve immediately or refrigerate, covered, until needed.

Note: Leftover eggs can be stored in a covered container in the refrigerator for up to four days.