A Healthful Recipe for the Diabetic

Spanish Devilled Eggs
6 Large grade A eggs
4 Tablespoons chopped Spanish olives (with pimentos)
1 Teaspoon mustard powder
1 Teaspoon paprika
1 Teaspoon dehydrated chopped onion
½ Teaspoon onion powder
¼ Cup mayonnaise

Hard boil eggs. Cool under running cold water and peel. Cut eggs in perfect halves lengthwise. Scoop out yolks and put in a mixing bowl. Place whites on a platter. Mix yolks with remaining ingredients and stir until smooth. Replace yolk mixture inside of whites. Chill for at least 30 minutes before serving.

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(Recipe from Newsletter Issue 20)