-STUFFED EGGS-
18 Eggs; hard-cooked 1/8 ts Pepper
1/4 c Mayonnaise Paprika
2 tb Onion; minced Parsley spring, fresh
1/4 ts Cury powder 18 sl Olives, pimiento-stuffed
1/2 ts Salt

Chop 2 green pepper; cut remaining pepper into rings. Combine chopped
green pepper, potatoes, celery, salt, pepper, mayonnaise, and
mustard; mix well, and chill thoroughly.

Spoon potato salad onto a large serving platter. Arrange stuffed
eggs and artichoke hearts around edge of platter. Garnish salad with
green pepper rings, olive slices, pickles, and parsley.

Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks;
stir in mayonnaise, onion, curry powder, salt, and pepper.

Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed
eggs with paprika, and top with a small sprig of fresh parsley. Top
with remaining stuffed eggs with pimiento-stuffed olive slices.
Yield: 18 servings.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.