It just doesn’t get any easier then this recipe. Same ol’ deviled eggs, different eyeball.
- 6 hard-cooked eggs, peeled
- 3 tablespoons mayonnaise or salad dressing
- 1/2 teaspoon yellow mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Green and black olives, to decorate eggs
Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Add a green olive to the center of each yolk and add a piece of black olive in the center of each green olive.
Sprinkle with paprika.