Ingredients
20 blue cheese-stuffed olives, divided6 hard-boiled large eggs3 tablespoons mayonnaise1-1/2 teaspoons minced fresh parsley1-1/2 teaspoons vodka1/2 teaspoon olive juice1/8 teaspoon cayenne pepper1/4 teaspoon kosher salt1/4 teaspoon coarsely ground pepper
Preparation
Finely chop eight olives and set aside. Cut eggs in half lengthwise. Remove yolks. In a small bowl, mash yolks. Add the chopped olives, mayonnaise, parsley, vodka, olive juice and cayenne; mix well. Stuff or pipe into egg whites.
Garnish eggs with whole olives; sprinkle with salt and pepper. Refrigerate until serving.
