Pimento Stuffed Eggs (6 servings) 12 large eggs 10 pimento-stuffed green olives - finely chopped 1/3 cup mayonnaise 2 teaspoons sweet pepper - finely chopped 1 teaspoon Dijon or spicy brown mustard salt and pepper - to taste Put eggs into boiling water and let simmer for 20 minutes; then drain and put into cold water. When cold, remove the shells, and split through lengthwise. Mash the yolks through a strainer. Mix together the chopped olives, sweet pepper, mayonnaise and mustard. Season to taste with salt and pepper. Refill the whites with the yolk mixture, having them well rounded. Cover and refrigerate until ready to serve. This is more of an anytime get-together recipe than a strict breakfast recipe. But since its main ingredient is eggs and it's popular for brunch, I thought I should add it. Mr Breakfast would like to thank saraa for this recipe. Recipe number 843. Submitted 3/28/2003.