Cajun Deviled Eggs
                         Makes 24

 

 12 large eggs, hard-boiled and peeled
 1 cup mayonnaise
 2 tablespoons yellow mustard
 1 tablespoon parsley, dried
 1/2 dill pickles, chopped
 1 teaspoon salt

 1/2 teaspoon white pepper

 1/4 teaspoon cayenne pepper

 1 teaspoon garlic, finely diced
 1 teaspoon Worchestershire sauce

 3-4 drpos Louisiana hot sauce

 12 green olives with pimentos, sliced in half

 Paprika

 

Cut eggs in half, length-wise, remove yolk and place into a large bowl. Place whites in single layer on a platter. Set aside. Mash yolks with potato masher, fork or mixer, depending on the texture you desire. Add all remaining ingredients, except olives and paprika. Mix until well blended. With a small spoon, fill whites to cover entire top of egg white. Sprinkle top with a touch of paprika and place olive half on top of each egg.

 

NOTE: You can use sweet pickles, if you really feel strongly about it, but I would then omit the olives, unless you want a sweet, salty taste.