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Ingredients

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Directions

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  • 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.

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

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  • Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour.

Nutrition Facts

59 calories; 5 g total fat; 108 mg cholesterol; 115 mg sodium. 1 g carbohydrates; 0 g fiber; 436 g protein;

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