Creamy Deviled Eggs

Barb: It's fun to choose containers for serving the eggs individually.  I use tiny cordial glasses, candlesticks upside down, glass eggcups or small votive candleholders.  

6 eggs   
2 tablespoons Faux Mayo  
1 teaspoon prepared mustard  
1 teaspoon cider vinegar  
1/2 teaspoon balsamic vinegar   
3/4 teaspoon raw honey  
1/4 cup Kalamata olives   
salt and pepper to taste   
garnish, if desired, of alfalfa or broccoli sprouts 
      

Place eggs in water and bring to boil. Reduce water to a gentle boil and continue to cook for 12 minutes. Remove from heat and place eggs under running cold water. Remove the shells. Cut each egg in half crosswise (not the traditional lengthwise cut).  Slip out yolks into a small bowl. Mash with fork. Mix in the rest of the ingredients. Fill the lower, rounded ends of the whites with the yolk mixture. The pointed halves of the egg whites can be discarded or used in another recipe.   

Line the six containers with sprouts. Carefully nestle the filled eggs in the cups. 

Makes six egg halves.