Some family recipes are fiercely guarded secrets, hoarded for generations and never allowed to leave the lockbox, much less the house. Rick Noonan, an Epicurious member from Crofton, Maryland, got lucky with this one. He said, “My mother-in-law finally shared her recipe with me after nearly twelve years with her daughter. I guess I must be doing OK.” Now, he’s sharing it with the rest of us.

　　

Ingredients

Makes 12 Hors D¿oeuvres

　　6 hard-cooked large eggs, halved lengthwise

　　1/4 cup mayonnaise

　　2 teaspoons mustard

　　1 tablespoon finely chopped celery

　　1 tablespoon finely chopped green onions (white and light green parts only)

　　1 tablespoon finely chopped green olives (optional)

　　

Step 1

Gently remove the yolks from the egg halves and transfer to a small bowl. Using a fork, finely mash the egg yolks. Add the mayonnaise and mustard, season with salt and pepper, and stir until well blended. Add the celery and onions and stir to combine.

　　

Step 2

Spoon the yolk mixture into the egg halves. Arrange on a platter and garnish each egg with the chopped olives, if desired.

　　The Epicurious Cookbook