Bette Davis Eyes a.k.a. Deviled Eggs

Place the eggs in a large pot and add water to cover by one inch. Bring to a boil over high heat, remove from heat and cover. Set timer for 18 minutes. Immediately drain and plunge into ice water. You may proceed with the recipe as soon as they’re cool enough to handle or refrigerate them until you’re ready.

Peel, rinse, and dry, then slice eggs in half lengthwise, putting yolks in a medium bowl. Place egg white halves on an egg plate for stability.

Mash yolks with a pastry blender (my fave) or fork. Add the rest of the ingredients except for the olives and mix. Taste it and if the flavor is a little bland, add another teaspoonful of olive brine.

Place a quart or larger-sized zip lock bag in a glass or a bowl (for stability) and turn the top down. Scrape the yolk mixture into the bag, squeezing out most of the air and use scissors to snip off a bottom corner (not too big!). Pipe the mixture into the egg white halves, top with an olive slice and there you have it—Bette Davis Eyes!

Refrigerate until ready to serve.