Deviled Eggs With Olives

How foolish is every sinner. Can we poor worms strut it out against infinite power? Oh, that every obstinate sinner would think of this, and consider his unmeasurable boldness in thinking himself able to grapple with omnipotence! What force can any have to resist the presence of Him before whom rocks melt, and the heavens at length shall be shriveled up as a parchment by the last fire! As the light of God’s face is too dazzling to be beheld by us, so the arm of His power is too mighty to be opposed by us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Eggs			8	Servings

INGREDIENTS

4		Hard cooked eggs, halved
		lengthwise
2	T	Mayonnaise
1 1/2	t	Lemon juice
1	t	Prepared mustard
3/4	t	Worcestershire sauce
3	T	Minced, stuffed pitted
		green olives
		Olive slices for garnish

INSTRUCTIONS

Remove yolks from eggs. Mash yolks with mayonnaise, lemon juice,
mustard and Worcestershire sauce. Stir in minced olives.  Stuff egg
whites with yolk mixture, using piping bag or spoon. Top  each mound
with olive slice.  Posted to Bakery-Shoppe Digest V1 #473 by Shelley
Sparks  <ssparks@mailbox.arn.net> on Dec 27, 1997

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 97 Calories From Fat: 74 Total Fat: 8.3g Cholesterol: 107mg Sodium: 131.4mg Potassium: 42.3mg Carbohydrates: 1.8g Fiber: <1g Sugar: <1g Protein: 3.7g