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6
servingsEasy
Published 1966
Peel the eggs and halve them lengthwise. Remove yolks and press them through a fine sieve into a mixing bowl. Reserve whites.
Add to the egg yolks the mustard, butter, chopped olives, salt and pepper to taste and just enough mayonnaise to bind the mixture. The mixture should be fairly firm.
Using a spoon or pastry tube, fill the rese