Deviled Eggs

• 5 hard-cooked eggs, peeled
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons mayonnaise
• 5 pimiento-stuffed green olives, halved
• 1 teaspoon Cajun seasoning

Preparation
Cut eggs in half lengthwise; carefully remove yolks.

Mash yolks, and stir in mustard and mayonnaise; blend well.

Spoon yolk mixture evenly into egg whites.

Place an olive half in the center of each; sprinkle with Cajun seasoning.