12 hard-cooked eggs
1/3 c. finely chopped pickles or sweet relish
1/3 c. salad dressing
2 tbsp. finely chopped onion
1/4 tsp. salt

Remove egg shells. Cut eggs in half lengthwise. Remove and mash egg yolks. Dice 1 egg white.

To make filling: In medium bowl, combine yolks, diced egg white, pickles, salad dressing, onion and salt.

Spoon about 1 tablespoon filling into each remaining egg white half. Garnish with half a pimiento olive. Cover, refrigerate until serving time, at least 4 hours.