Chicken Fingers
Deviled Eggs

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

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.

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