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PREPARATION:Cut 6 of the hard cooked eggs in half lengthwise.
Scoop yolks out of egg halves. Press yolks and remaining whole hard cooked egg through a sieve into a small bowl. Stir in mayonnaise and mustard; season to taste with salt and pepper. Sprinkle with a little paprika, if desired, and top each deviled egg half with an olive half, cut side up.
Makes 12 deviled egg halves.
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