6 hard boiled eggs - peeled
1/4 cup mayonnaise
1/2 teaspoon dijon mustard
6 green olives - minced
1/2 teaspoon dried parsley
salt & pepper to taste
Directions:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayo, dijon mustard, green olives, and parsley. Mix well. Salt and pepper to taste.
2. Spoon or pipe the filling back into egg white.
3. Cover and refrigerate at least one hour before serving.
