PREPARATION: 10 MINUTES, COOKING: 10 MINUTES
6 hard-boiled eggs
2 tablespoons (30 ml) whole-egg mayonnaise
1 teaspoon (5 ml) Dijon mustard
1/4 cup (50 g) pimento-stuffed green olives, finely chopped
1 small gherkin, finely chopped
1 tablespoon (15 ml) finely chopped fresh flat-leaf parsley
freshly ground black pepper
1 Peel each hard-boiled egg and cut in half lengthwise. Use a teaspoon to carefully remove the egg yolks from the whites. Place the yolks in a small bowl and mash with a fork.
2 Add the mayonnaise, mustard, olives, gherkin and parsley to the bowl with the egg yolks and season to taste with pepper. Mix to a creamy consistency, adding a little more mayonnaise if necessary so the mixture is moist and light.
3 Pipe or gently spoon the egg yolk mixture into each egg-white half, mounding it slightly. Refrigerate until ready to serve.