This recipe can be modified to make egg salad
12 hard boiled eggs, peeled
1/4 cup mayo
2 tsp dijon mustard
1 can shrimp, drained (or use left over cooked shrimp, 1/2 cup)
1 tbsp parsley
1 tbsp lemon juice
salt and pepper to taste
olive slices for decorating final product
Scoop out egg yolks and place all ingredients in food processor and blend well.
Spoon mixture into egg white halves, top with olive slice.
**Optional: I added 2 heaping tbsp of olive tapenade to the mixture.
To make egg salad, combine all ingredients (including egg whites) into food processor and blend until pureed.