Deviled Egg Eyeballs

3 dozen eggs

1 cup mayonnaise

3 tablespoons yellow mustard

3 tablespoons sweet pickle relish

3 tablespoons dill relish

Salt and pepper to taste

1 15-ounce can black olives

Divide eggs between two Dutch ovens, cover with cold water and bring water to a gentle simmer over medium heat; continue to simmer (not boil) for 15 minutes. Check an egg for doneness, then drain water and allow eggs to cool. Peel off shells, slice eggs lengthwise into halves and remove yolks.

Arrange whites on a serving tray. In a large mixing bowl, combine yolks with mayo, mustard, relishes, salt and pepper and mix until smooth. Using a spoon (or a pastry bag with a large plain tip), fill egg whites with yolk mixture. Garnish each egg with a slice of black olive.

Makes 72.