Ingredients
12
hard-cooked eggs
1/3
cup mayonnaise
2
medium green onions, chopped (2 tablespoons)
1
teaspoon Dijon mustard
1
teaspoon lemon juice
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon smoked paprika
3
slices bacon, crisply cooked, crumbled (1/4 cup)
24
sliced ripe olives (from 2 1/4-oz can), chopped
Preparation
Peel eggs; cut lengthwise in half. Slip out yolks into medium bowl; set egg whites aside. Mash yolks with fork until smooth; stir in mayonnaise, 1 tablespoon of the onion, the mustard, lemon juice, salt, pepper and paprika.
Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with bacon, olives and remaining 1 tablespoon onion. Serve immediately, or cover and refrigerate up to 24 hours.
