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Ingredients

Directions

  • Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.

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  • Reserve 1 tablespoon of the chopped olives. Fold remaining chopped olives into yolk mixture.

  • Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour. Serve pieces on a bed of parsley to prevent egg halves from rolling around on the platter.

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