12 Eggs and 2 Recipes, Deviled Eggs and Egg & Olive Salad

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Here is the great recipes we are making today:
In our Volume One Cookbook:
Deviled Eggs
6 LARGE EGGS
PAPRIKA
2 TBSP. MAYONNAISE
SUGAR
1/2 TSP. YELLOW MUSTARD
BLACK PEPPER
2 TSP. SWEET PICKLE JUICE
1 TBSP. PICKLE RELISH (OPTIONAL)
Add 2” of water to medium saucepan. Bring water to a boil. Gently place eggs in boiling water with a slotted spoon. Boil on medium heat 12 minutes. Let eggs sit in water 5 minutes. Rinse under cold water and peel immediately. Half eggs with serrated knife. Remove yellows and place in bowl with Ingredients: This recipe is printable on our website here: https://collardvalleycooks.com/print-recipes. Press yolks against side of bowl with fork and mix well. Add dash of pepper and sugar if desired. Option: Sprinkle with Paprika.
In our Volume Two Cookbook:
Egg & Olive Salad

6 HARD BOILED EGGS
1/2 CUP MAYONNAISE
1/4 TSP. BLACK PEPPER
2 TBSP. SLICED GREEN OLIVES
1 TSP. OLIVE JUICE
Chop your eggs with an egg slicer (both directions) or a pastry blender. Add remaining Ingredients: This recipe is printable on our website here: https://collardvalleycooks.com/print-recipes and stir well with a fork. Serve with crackers or on bread for sandwiches. Refrigerate. Makes 3 well stuffed sandwiches. Enjoy!