Instructions
12 eggs
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce, or to taste
Pinch of salt and black pepper
1 6-ounce can black olives, chopped
Hard boil eggs and peel. Slice in half lengthwise and pop out yolks into a bowl. Combine yolks with remaining ingredients and mix well. Fill egg white halves with mixture. Refrigerate until time to serve.
