Deviled Eggs With Green Olives

This is a slightly salty switch from the usual sweet or spicy versions of deviled eggs that most people make. Everybody says they love them even if they hate olives. I get a kick out of some people who discard the olive garnish before they eat the egg. Usually I try to use salad olives so that I can use at least as much pimento as green olive.

• Ready In: 40 mins
• Serves: 6
• Yields: 12 egg halves

Ingredients

• 6  eggs, hard-cooked and peeled
• 2  tablespoons Hellmann's mayonnaise
• 1⁄4 cup  pimento-stuffed green olives, finely chopped
• 1  stalk celery, finely chopped
• 1  dash black pepper
•  paprika (garnish) (optional)

Directions

1. Cut cooked eggs lengthwise into halves.
2. Separate yolks from whites.
3. Mash yolks with a food processer or in a bowl with a fork.
4. Mix yolks, mayonnaise, olives with pimentos, celery, and black pepper.
5. Fill egg whites with all of the yolk mixture.
6. Arrange on a dish and garnish with a paprika sprinkle or stuffed olive slices.