Recipe - Deviled Eggs With Olives

4 Hard cooked eggs; halved
lengthwise
2 tablespoon Mayonnaise
1 One half teaspoon Lemon juice
1 teaspoon Prepared mustard
Three fourths teaspoon Worcestershire sauce
3 tablespoon Minced; stuffed, pitted
green olives
Olive slices for garnish

Remove yolks from eggs. Mash yolks with mayonnaise, lemon juice, mustard
and Worcestershire sauce. Stir in minced olives.

Stuff egg whites with yolk mixture, using piping bag or spoon. Top each
mound with olive slice.

Posted to BakeryShoppe Digest V1 #473 by Shelley Sparks
ssparks@mailbox.arn.net on Dec 27, 1997