2 dozen jumbo eggs
mayonnaise
Dijon mustard
horseradish
olives, cut in half (black and green)
paprika (or cayenne pepper if you are daring)

Boil eggs for ten to twelve minutes. Cool in ice water. Peel and cut in half.

Put egg whites on preparation board. Scoop yolks into a bowl.

Use a pastry blender to break up the yolks. Add mayonnaise to make moist. Add Dijon mustard for color and taste. Use three or four teaspoons of horseradish. Mix well add other ingredients to your spicy taste.

Stuff egg white halves with the mixture. Sprinkle paprika and or cayenne pepper. Split olives in half and place on top.

Makes 48 enough for a large backyard party.

ENJOY!!!

Submitted by: Tommy Z.