Carolina Cup Deviled Eggs
22 Ratings
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20 minutes Prep
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6-12
Servings
Ingredients
- 12 hard-boiled eggs, cut in half with yolks removed
- ¾ cup plus 1 Tbsp. Duke's Mayonnaise
- ⅓ cup yellow mustard
- 4 oz. finely chopped black olives, drained
- Salt and pepper to taste
Preparation
1. Mash yolks with a fork and add mayonnaise and mustard.
2. Whisk with a small wire whisk into a fluffy paste.
3. Gradually fold in black olives, salt and pepper.
4. Fill egg halves and enjoy.
