My Dirty Deviled Eggs

These deviled eggs are something I made up a years ago for Easter. I have never really been a big fan of deviled eggs with sweet pickles in them. So I started putting green olives in my deviled eggs! I use olive juice too.....which makes them "dirty"! I don't measure when I make these, I just eyeball it. But feel free to adjust my measurements.

"Dirty" Deviled Eggs

1 dozen eggs, boiled and shells removed

2 T. Light mayonaisse

3-4 T. yellow mustard

1 glugs of white wine vinegar

1/2 tsp. kosher salt

1/4 tsp. black pepper
1/2 tsp. Cavenders' Greek seasoning (I use this in almost everything I make!)
dash of Louisiana Hot Sauce (what Louisiana girl wouldn't?)

1/4 c. green olives, chopped

1 T or more of olive juice

Cut your eggs in half and put the yolks in a bowl. Mash them with a fork until they are all crumbly. Add all your other ingredients and mix well. You can adjust all these. If you see your mixture looking dry......add more vinegar or olive juice. Or if you want them creamier....go for more mayo. I really just start throwing stuff in.....no method to my madness!

Once your mixture is to your liking, start piling it up in your egg halves. Sprinkle with a little paprika (or cayenne for an extra kick.....just be careful!) and put on your favorite egg plate and serve!