Devilish Eggs - cooking recipe

Ingredients

12 large hard-boiled eggs, peeled
1/3 c. mayonnaise
1/4 c. each shredded carrot and finely chopped pimiento-stuffed green olives
2 Tbsp. each snipped fresh chives and chopped parsley
2 tsp. grainy Dijon mustard
1 tsp. cider vinegar
1/4 tsp. each salt and black pepper

Preparation

Cut thin slice off ends of eggs. Halve eggs crosswise. Remove yolks to bowl; mash. Stir in remaining ingredients. Spoon mixture into whites. Place eggs on platter; cover loosely. Refrigerate at least 2 hours or up to a day. Top with additional chives, if desired. Makes 12 servings.