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DIJON DEVILED EGGS

6-7 hard cooked eggs
3 tbsp. mayonnaise or Miracle Whip
1 1/2 tsp. Dijon mustard
Dash salt
Dash pepper
1/4 tsp. lemon juice
Stuffed green olives for garnish

Slice eggs in half (long ways) and remove yolk. Smash yolk and mix in salt and pepper. Add mayonnaise, mustard and lemon juice; mix well. (Add more mayo for smoother consistency.) Re-fill egg with yolk mixture and garnish with green olive. Great for parties or picnics. Makes 12 to 14 deviled eggs.

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