Makes: 24 pieces. Prep: 20 minutes. Refrigerate: at least 1 hour.

Source: Family Circle
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.

    Advertisement
Instructions Checklist
  • Reserve 1 tablespoon of the chopped olives. Fold remaining chopped olives into yolk mixture.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour. Serve pieces on a bed of parsley to prevent egg halves from rolling around on the platter.

Reviews