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Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, olives and pimentόn, and stir to blend well. Season to taste with salt and pepper.
Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. If desired, sprinkle with additional pimentόn just before serving.