Instructions: Place 6 fresh eggs in a 3 quart boiler. Add cold water to cover plus 1 1/2 teaspoons table salt. Bring to a boil and boil for a period of 5 to 6 minutes boiling time. Turn burner off. Take boiler of eggs to the sink. Turn cold tap water on and fill boiler, letting it overflow. Let run until water and pot are cool. With eggs underwater, crack them all over, being especially sure to crack the rounded end of the eggs well. While still underwater, beginning at the rounded end of the egg, remove shells. Sometimes most of the shell will come off easily if you can slide off the thin membrane that is just under the shell with the shell attached. Try it. This makes shelling the eggs much quicker and easier.

Remove eggs from water. Drain. Cut eggs in half, lengthwise. Remove yolks

(sometimes a small spoon helps). Place yolks in a bowl. Place the whites on a serving dish, cut side up.

Mash the yolks thoroughly with a fork. Add rest of ingredients (except whites of eggs and paprika). Mix yolk mixture well. Fill a small spoon with the yolk mixture and place it in the egg whites. Sprinkle lightly with paprika.

Press 1/2 of a Spanish Olive in the top of each, if desired (Optional). Cover dish with plastic wrap. Refrigerate until thoroughly chilled.

Notes: This also makes great Egg Salad for Sandwiches, if eggs are chopped and mixed with ingredients. Spread inside of 8 bread slices with added mayonnaise.

Makes sandwiches.

Also useful in potato salad or pasta salad.

Serves 6 persons - 1 egg each (2 halves)

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