Boil eggs 10-15 minutes until cooked. Place in ice water. Peel cleanly. Slice eggs lengthwise and place cooked egg yolks in a mixing bowl. Mix in the mayonnaise, dijon mustard, olive juice, salt and pepper into a whipped, smooth paste.
Fill egg-white halves with the filling. Top with a sprinkling of red pepper seasoning. Garnish with parsley.
** I cook 1-2 extra eggs in case one doesn't peel cleanly.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Thuyvi Gates 2002 for FoodNetwork.com's Game Day Grub Championship Cook-Off Competition