Deviled Eggs

Well, I must say Easter dinner would not be the same without the lamb shaped butter and my deviled eggs. As a matter of fact, I'm supposed to make these every time we have a crab feasty too. Funny how certain foods get connected to special meals. There is something special about the sweetness of the egg and the saltiness of the olive. It makes my mouth water to just think about them. You can save time by buying the eggs that are already hard boiled and peeled. If you do not, please remember the fresher the egg the harder it is to peel. This is another favorite of my Stud Muffin's. Happy Easter!

• 10 whole hard boiled eggs, peeled
• 3 Tbsp. yellow mustard
• 5 Tbsp. mayonnaise
• 2 ½ Tbsp. sugar
• 2 Tbsp. white vinegar
• ½ tsp. salt
• green olives stuffed with pimentos (large)
• paprika

Hard boil and peel 10 eggs or purchase a bag of eggs already hard boiled and peeled (10 count). Slice eggs in half and gently remove egg yolks and place into food processor, set aside egg whites.

Then add mustard, mayo, sugar, vinegar and salt to food processor. Whirl ingredients in food processor until smooth. Scrape out egg mixture into a gallon size bag. Remove excess air from bag and seal off. Snip a small corner of bag and squeeze a little into each egg white dividing evenly until gone. Then sprinkle tops of egg lightly with paprika.

Slice olives into 3 pieces and place one slice on top of each deviled egg. Refrigerate overnight. Serve the next day. The saltiness of the olives compliments the sweetness of the deviled eggs. These are a favorite in the summertime. Also I am not allowed to have a crab feast or serve Easter dinner without them. Do yourself favor and buy the precooked and peeled eggs that are available.