- 12 hardboiled eggs
- 24 blue cheese-stuffed olives, 12 left whole and 12 finely chopped
- 1 tablespoon olive brine from jar
- Salt and white pepper
- 1/2 shot vodka
- A few dashes Worcestershire
- 1 teaspoon Tabasco
- 2 to 3 tablespoons mayonnaise
Halve eggs lengthwise. Scoop yolks into a mixing bowl and arrange whites on a platter. Mash yolks with finely chopped olives. Add olive brine, salt and white pepper, vodka, Worcestershire, and Tabasco, and combine with just enough mayo to bind.
Transfer egg filling to a plastic food storage bag and trim one corner to make a pastry bag. Fill egg white halves with yolk mixture and garnish with whole blue cheese-stuffed olives on toothpicks. Chill until ready to serve.