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Recipe Summary

prep:
20 mins
chill:
1 hr
Servings:
24
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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; total fat 5g; cholesterol 108mg; sodium 115mg; carbohydrates 1g; fiber 0g; protein 436g.
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Reviews

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