- 6 eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoons barbeque seasoning
- 1 tablespoon prepared Dijon-style mustard
- 2 tablespoons lemon juice
- 1 dash ground black pepper
- 1 (2.25 ounce) can sliced green olives, drained
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs lengthwise. Remove yolks and place in a sieve. Using a spoon or fork, force egg yolks through a sieve into a small bowl.
- Into the bowl with the egg yolks, mix mayonnaise, barbeque seasoning, prepared Dijon-style mustard, lemon juice and ground black pepper. Place the mixture in a plastic ziplock bag. Cut one corner from the bag, and pipe the egg yolk mixture into the egg whites. Top with sliced green olives. Chill in the refrigerator until serving.