Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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, .