Deviled Eggs With Green Olives, Capers & Dijon

• 6-7 eggs
• 10 medium sized green olives, coarsely chopped
• 1 tablespoon chopped capers
• 4 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 1 teaspoon green olive juice from the jar
• salt and pepper to taste

1. Cook eggs. Let eggs cool, then peel, cut in half and trasfer yolks to a small bow. Mash the yolks well with a fork.
2. Coarsely chop the green olives and slice enough pieces to make 12 ereen olive slices to garnish the eggs. Finely chop the capers. Mix the mayo, Dijon, green olive juice, chopped green olives and chopped capers into the mashed egg yolk and seaso with salt and pepper.
3. Put the yolk mixture into a small plastic bag and squeeze the mixture down into one corner of the bag. Cut off the tip of that corner and use the plastic bag like a pastry bag to squeeze the yolk mixture into each egg white half. Garnish eggs with a slice of green olive.

eggs, green olives, capers, mayonnaise, mustard, green olive juice, salt

Taken from www.epicurious.com/recipes/member/views/deviled-eggs-with-green-olives-capers-dijon-52666481 (may not work)