We lost our 12 year old Scottish Terrior last year. He loved these eggs as much as I do. We could never figure out how he could open the refrigerator door with his paws, get inside and steal eggs leaving no trace. Even though he is gone it still happens-- they just vanish--so don't make them too far ahead of time--they may not make it till the 4th. No matter your nationality try them at your own celebration.
12 Hard boiled eggs peeled and halved
1/3 C mayo
1 t Dijon mustard
1/4 cup, drained and finely minced oil packed sun dried tom.
2 T finely minced pickled jalapeno peppers
4 green onions, minced
6 Kalamata olives, pitted, finely chopped
Remove yolks from eggs and place yolks in a medium bowl and blend in mayo & mustard. Stir in all remaining ingredients. Put mixture in a pastry bag with a large tip and pipe into the egg whites--may need more mayo if the eggs are very large. Of course you can just fill with a spoon if you don't pipe. Refrigerate--will keep several days if they don't vanish.
12 Hard boiled eggs peeled and halved
1/3 C mayo
1 t Dijon mustard
1/4 cup, drained and finely minced oil packed sun dried tom.
2 T finely minced pickled jalapeno peppers
4 green onions, minced
6 Kalamata olives, pitted, finely chopped
Remove yolks from eggs and place yolks in a medium bowl and blend in mayo & mustard. Stir in all remaining ingredients. Put mixture in a pastry bag with a large tip and pipe into the egg whites--may need more mayo if the eggs are very large. Of course you can just fill with a spoon if you don't pipe. Refrigerate--will keep several days if they don't vanish.
"He who sups with the devil should have a. long spoon".