12 large eggs, hard cooked
cup well-drained green olives with pimientos, finely chopped
4 tablespoons mayonnaise
2 tablespoons yellow or Dijon mustard
1 teaspoon hot sauce, optional
Salt and pepper
teaspoon kosher salt
Sweet paprika, garnish as desired
Peel eggs and cut fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hard-boiled egg whites upright on a platter (trim a small piece of egg off pointed ends so they will stand upright). Break egg yolks up a little bit using a fork. Add the olives, mayo, mustard, and hot sauce. Grate 3 to 4 tablespoons of onion into the bowl so that you catch all of the onion juice. Add some salt and pepper to the yolks, then mash until smooth and check seasonings. Fill the eggs, overstuffing them a little. Garnish with a dash of paprika. Serve.
Yield: 1 dozen
Source: Rachael Ray s Big Orange Book (Clarkson Potter, $24.95)
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