Deviled eggs or eggs mimosa are a common dish in France and the United States, deviled eggs are served cold. They are served as a side dish and are a common holiday or party food. Deviled eggs are one way of using Easter eggs after the children have found them. In the Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular that special serving dishes and carrying trays are sold specifically for this type of food. Prepared deviled eggs are now available in some supermarkets.

Savory deviled eggs

12- hard-cooked eggs, peeled

1/2 c. light mayonnaise (or regular mayonnaise)

1 tbsp. honey mustard

1/4 tsp. black pepper

1/2 c. large pimiento-stuffed olives (about 8), chopped

parsley for garnish

1. Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.

2. Reserve 1 tbsp. of the chopped olives. Fold remaining chopped olives into yolk mixture.

3. Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least one hour.

Variation: Prepare filling, omitting olives. Instead, stir in 4 strips cooked, crumbled bacon and 2 tablespoons of shredded cheddar cheese.