¼ lb smoked salmon, chopped
4 eggs hard-boiled
6 pimento stuffed olives, chopped
1 T onion, minced
4 T fresh parsley leaves, minced
1 t Worcestershire sauce
1 t extra virgin olive oil
salt and pepper to taste
2 T mayonnaise
Peel the eggs and halve lengthwise, and remove the yolks. Mash 2 of the yolks in a small bowl, reserve the remaining yolks. Add the salmon, olives, onion, half of the parsley, Worcestershire sauce, and olive oil. Season with salt and pepper and mix well.
Divide the mixture evenly into the empty egg whites. Top with a small dollop of mayonnaise and crumble the remaining yolks over the top. Garnish with the remaining parsley and serve at room temperature.