Carolina Cup Deviled Eggs
Starters & Snacks
- 12 hard-boiled eggs, cut in half with yolks removed
- 3/4 cup plus 1 Tbsp. Duke's Mayonnaise
- 1/3 cup yellow mustard
- 4 oz. finely chopped black olives, drained
- Salt and pepper to taste
- Mash yolks with a fork and add mayonnaise and mustard.
- Whisk with a small wire whisk into a fluffy paste.
- Gradually fold in black olives, salt and pepper.
- Fill egg halves and enjoy.