Deviled Eggs


  • 2 dozen large eggs (hard-boiled)
  • 1 c mayonnaise
  • 1/2 c dill pickle relish
  • 1/4 c green onions
  • dash cayenne pepper
  • 1 can sliced black olives
  • 1 can sliced green olives

Slice boiled eggs in half and remove yolks. Combine yolks with mayo, pickle relish, green onions and blend until creamy. Fill egg whites with yolk mixture using cake decorator – or with a small spoon – and sprinkle with cayenne pepper. Garnish with olive slices. Makes 24