Deviled Eggs (Makes 12)

I always like to watch the deviled egg plate at a potluck supper. In just no time, the plate will be empty because everyone takes one. So, if you’re at the end of the line, it’s not the day for a deviled egg.

6 hard-cooked eggs, halved lengthwise
1/4 cup cup light mayonnaise or salad dressing
1/8 teaspoon salt
1 tablespoons finely chopped onion
1 and 1/2 teaspoon prepared mustard
1 tablespoon finely chopped pimiento-stuffed green olives

1. Remove egg yolks from whites.

2. In small mixing bowl, mash yolks with fork or put yolks in food processor work bowl and pulse to mash.

3. Add mayonnaise, salt, onion, mustard and olives. Blend with fork or pulse food processor to combine.

4.Refill whites. You may want to use a pastry tube to pipe yolk mixture into whites for a touch of class.