This is based off of my MIL’s potatoe salad which is DELICIOUS
Kumquaty Deviled Eggs
Peel the cooled hard-baked eggs and slice in half. Gently squeeze yolks into seperate bowl. Add baconaise, mustard, diced pickle, dice onion and diced green olives to egg yolks and stir til smooth. Carefull spoon or use a homemade pastry bag to pipe filling into empty egg white “cups”.
This post is on Food Renegade’s Fight Back Friday