Boiled and Peeled
tbsp Prepared Dijon Mustard
tsp Worcestershire Sauce
tsp Hot Pepper Flakes
tbsp Lemon Juice
oz Black Olives
tsp Dill Weed
Salt and Pepper
(to sprinkle on top)
Chop the onion into two pieces and place in the chopper bowl with the steel blade. Add the lid and PULSE until the onion is finely minced.
Cut eggs in half lengthwise and carefully scoop the yolks out into the
chopper bowl. Set aside the whites.
Add mayonaise, mustard, worchestershire sauce, dill, pepper flakes, and lemon juice to the chopper bowl. Blend on speed 1 for 5-10 seconds until the mixture is creamy and smooth. Add salt and pepper to taste.
Put the yolk mixture into a small plastic bag (like a sandwich bag), and cut off one corner 1/2″ with a scissors.
Squeeze the yolk mixture (use like a piping bag) into the egg white halves,
sprinkle with paprika, and top with an olive (or half an olive).
Refrigerate about 20 minutes, then serve.