Back in the 1970’s my late husband David and our newborn daughter Velvet lived in Portland, Oregon. We were actually pretty poor although David had just started a new job. We new it was going to get better. But right then, when we were invited to a potluck and I needed something to contribute I had to get creative.
It was then that the Craigo Clan Stuffed Eggs came to be. They have remained a family favorite and a holiday buffet must have ever since I first whipped them up.
I used what I had to make them.
Hard boil 1 dozen large eggs for 15 minutes. Remove from stove, drain and start running cold water over the eggs to cool and peel. Pat peeled eggs dry with paper towel and set aside.
In an automatic chopper finely chop one medium dill pickle and 12 pitted black olives. Transfer to a mixing bowl. Cut eggs in half lengthwise. Place yolks in the chopper and chop until fine. Place whites on a tray.
Add egg yolks to pickles and olives and mix well. Stir in about 5 tablespoons real mayonnaise. Salt and pepper to taste.
Fill egg white with yolk mixture. Sprinkle with paprika and top with black olive slices. Chill and serve cold.
TIPS:
- Green Pimento Stuffed Olives may be substituted for Black Olives.
- Eggs peel easily if held in cold water while peeling.