Spanish Deviled Eggs

Spanish Deviled Eggs

by TiffanyA

• 6 large grade A eggs
• 4 tbs. chopped Spanish olives (with pimentos)
• 1 tsp. mustard powder
• 1 tsp. paprika
• 1 tsp. dehydrated chopped onion
• 1/2 tsp. onion powder
• 1/4 cup Mayonnaise

Hard boil eggs.

Remove from heat and peel.

Cut eggs in perfect halves.

Scoop out yolks and place in mixing bowl.

Place whites on platter.

Mix yolks with remaining ingredients.

Stir until smooth.

Replace yolk mixture inside of whites.

Best served when chilled for 30 minutes.