Devilishly Deviled Eggs

1. 1

   Put eggs is stock pot on high until rolling boil, cover, remove from heat and set aside for 20 min.

2. 2

   Place eggs in ice water bath until cool refrigerate until chilled.

3. 3

   Peel eggs, cut in half lengthwise, separate yokes in mixing bowl and whites on serving tray.

4. 4

   Add next 9 ingredients to eggs yokes, mix until smooth.

5. 5

   Spoon into plastic gallon baggy, snip lower corner and squeeze mixture into egg whites.

6. 6

   Garnish with green olives (every other) and paprika.

7. 7

   Serve chilled.

No additional tips available.