6 large eggs
6-8 sweet pickle chips, chopped
1/2 small onion, chopped
1/4 tsp. yellow prepared mustard
1/3 to 1/2 cup mayonnaise
salt and pepper, to taste
dried parsley flakes, for garnish
paprika or chopped olives, for garnish

Boil eggs as if for "Hard Boiled" eggs. Cool. Peel. While eggs are boiling, chop pickles and onion.

Cut eggs in half lengthwise. Pop out yokes into a small bowl. Mash yokes until the texture of coarse salt. Add pickles and onion. Blend well.

Add mayonnaise starting with 1/3 cup. Whip with fork until smooth. If too dry add a little mayonnaise, whip again. Add prepared mustard. Mix well. Add enough mayonnaise until mixture is loose, but not runny. Add a couple dashes of salt and pepper. If a little flat, add another dash of salt only. Mix well.

When texture is smooth and (fluffy) scoop yoke mixture back into halved whites. Sprinkle with paprika, dried parsley flakes or chopped green or black olives. Refrigerate at least two hours or overnight.

Note: If you don't like sweet pickles replace with dill.

Serves 12.

Submitted by: Connie P.