1 dozen eggs boiled, peeled and cut in half. Separate the yolks into a bowl and place whites on a pretty plate layered with three inch squares of green leaf lettuce.
3 ounces of softened cream cheese 3 ounces of mayonnaise 1/4 to 1/2 teaspoon dry mustard 1/8-1/4 teaspoon of salt Black pepper Dill or sweet pickle juice Black olives pitted and sliced.
Break up egg yolks with fork stir in mayonnaise and cream cheese. Starting with lower amounts of the spices blend until your taste are suited. To add sweetness use sweet pickle juice. To add tang and salty use the dill pickle juice. I like to use olive slices for garnish, but paprika is good too!