Greek Deviled Eggs With Ouzo

I am His by purchase and I am His by conquest; I am His by donation and I am His by election; I am His by covenant and I am His by marriage; I am wholly His; I am peculiarly His; I am universally His; I am eternally His. Once I was a slave but now I am a son; once I was dead but now I am alive; once I was darkness but now I am light in the Lord; once I was a child of wrath, an heir of hell, but now I am an heir of heaven; once I was Satan's bond-servant but now I am God's freeman; once I was under the spirit of bondage but now I am under the Spirit of adoption that seals up to me the remission of my sins, the justification of my person and the salvation of my soul.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Appetizers, Ethnic	6	Servings

INGREDIENTS

6		Hardboiled eggs
1	T	Ouzo, Greek liquer
1	T	Chopped parsley
1/4	t	Fresh chopped mint
3	T	Mayonnaisse
6		Black olives chopped

INSTRUCTIONS

Mash egg yolks with ouzo into a smooth paste. Combine parsley , mint
and mayo.Blend both mixtures till smooth. Fill egg whites with  mixture
and garnish with chopped black olives.The anise flavored  liquer make
thses eggs fragrant and delicious.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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