Yield: 6 Servings
|6 \N||Hard-cooked eggs|
|⅓ cup||Kraft real mayonnaise|
|1 teaspoon||Kraft pure prepared mustard|
|¼ pounds||Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed|
|2 tablespoons||Chopped pitted ripe olives|
Cut eggs in half. Remove yolks; mash. Add mayonnaise and mustard; mix well Add remaining ingredients; mix lightly. Refill whites. Chill. 1 dozen.
Variation: Substitute capers for chopped olives.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .