| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Eggs | 6 | Servings |
INGREDIENTS
| 6 | Hard-cooked eggs | |
| 1/3 | c | Kraft real mayonnaise |
| 1 | ts | Kraft pure prepared mustard |
| 1/4 | lb | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
| 2 | tb | Chopped pitted ripe olives |
INSTRUCTIONS
Cut eggs in half. Remove yolks; mash. Add mayonnaise and mustard; mix well Add remaining ingredients; mix lightly. Refill whites. Chill. 1 dozen. Variation: Substitute capers for chopped olives. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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