These are delicious! They are beer material.Slice 6 hard-cooked eggs (27 minutes starting in cold water and let them cool down) in half lengthwise. Gently remove yolks and place in bowl; with fork, finely crumble yolks. Stir in 1/4 cup Hellmanns Mayonnaise (do not use any other kind because that mayonnaise it too tart) and 2 tablespoons of Frenchs prepared mustard. Coarse chop about 8 to 10 pimento stuffed olives - add to mixture. Pile into egg white centres. Refrigerate covered. Makes 12 stuffolive eggs. Enjoy!
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