Deviled Eggs - cooking recipe

Ingredients

1 doz. eggs
12 oz. jar sliced olives, drained (green olives)
mustard
mayonnaise
paprika
24 olive slices (for garnish)

Preparation

Boil eggs (hard-boiled).
Cool, peel, slice in half and remove centers.
Blend centers, mustard and mayo of equal parts until creamy.
Chop olives and add to egg mixture.
Fill egg white halves with mixture.
Garnish with olive slice and sprinkle of paprika.
Chill until served.
Makes 24 eggs.