put eggs in a 2 quart pot, cover with cold water to 2 inches above eggs.
boil 20 minutes until hard boiled. remove hot water and inmerse in very
cold water. peel eggs, cut in half, reserve whites. add yellows to food
processor along with all the other ingredients except olives. blend well.
fill egg whites to cover entire top of egg half. slice olives in half and
top each egg. makes 24 deviled eggs.
Posted to EAT-L Digest by Roger Young <ryoung@AWOD.COM> on Feb 16, 1998
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