A tasty, old-fashioned sweet pickle and bacon filling is the stuffing for into these deviled eggs.

Deviled Eggs

6 large hard-cooked eggs
4 saltine cracker squares, finely crushed
1 tablespoon finely minced onion
2 tablespoons finely diced celery
1 tablespoon finely diced sweet pickle
2 tablespoons finely crumbled bacon
1/2 teaspoon prepared mustard
1/3 cup mayonnaise
Salt and freshly ground black pepper to taste
Stuffed olives, sliced for garnish
Paprika for sprinkling

1. Peel eggs, slice in half lengthwise and remove yolks.
2. In a small bowl, mash egg yolks until smooth; add crushed crackers, onion, celery and bacon, mixing well. Stir in mayonnaise and mustard until well mixed. If mixture is too dry, add additional mayonnaise or a small amount of cream. Season with salt and pepper.
3. Pipe or spoon egg yolk mixture into egg white halves. Press olive slice onto top of egg and sprinkle lightly with paprika. Serve immediately or refrigerate.

Makes 12 appetizers.