Deviled Eggs

Ingredients:
  • 1 Dozen Fresh Extra Large Eggs
  • 12 Spanish olives
    (pimento-stuffed small green olives)
  • 1 Tblsp. of the brine from the olive jar
  • 1/3 Cup Real Mayonnaise
  • 1 Tblsp. Yellow Mustard
  • 1 Tblsp. Blue Cheese dressing
  • 1/2 tsp. white pepper
  • 1 tsp. salt
  • 10 drops yellow food coloring
Boil the eggs... Many cooks over-boil the eggs creating tough, chewy, rubbery whites with greenish brown coated yolks. For nicely cooked hard-boiled eggs, place the eggs in a stainless steel pot of cold water with enough water to be at least 1/2 inch above the eggs. Bring the water to a rapid boil and boil for 1 minute. Then reduce heat to medium and simmer for 10 minutes. Immediately remove from heat and submerge the eggs in cold water for 15 minutes
Carefully peel the shells off from the eggs. Tap the egg on the counter to crack the shell in a few places. Then gently squeeze the shell to continue cracking the shell all the way around the egg. Peel the broken shell pieces off from the egg. If the eggs are difficult to peel, they are probably not very fresh. Fresh eggs peel more easily. By dipping the egg in water and rubbing the surface with your finger, you should be able to remove the tough skin that sometimes clings to the surface of the egg white.
For reasonably symmetric looking eggs, find where the yolk is closest to the surface by examining the egg and gently squeezing it. When the yolk is off center within the egg, you can usually see it through the egg white. You may also be able to feel it as the yolk is harder than the surrounding egg white. Place the egg between your thumb and forefinger with the spot where the yolk is close to the surface under your thumb. Slice the egg with a sharp wet knife lengthwise between your thumb and forefinger and place the 2 yolk halves in a small screened sieve. Pat the egg white halves dry with a paper towel and arrange them on a platter with the round side down (cut surface up). Force the yolk through the sieve using the back of a spoon into a medium mixing bowl.
Add Mayonnaise, Mustard, Blue Cheese dressing, brine, salt, pepper, and food coloring to the egg yolks in the bowl. Blend thoroughly with a fork and place mixture in a cake decorator. Use a star shaped tip on the cake decorator and squeeze the mixture into the egg white halves on the platter filling the yolk space to about 1/4 inch above the surface.
Cut the olives in half so they look like green circles with red centers. Place 1/2 of an olive on the top of each egg, pressing it into the yolk mixture to keep it in place.