Eggs diablo

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, .

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