• 12 hardboiled eggs
• 24 blue cheese-stuffed olives, 12 left whole and 12 finely chopped
• 1 tablespoon olive brine from jar
• Salt and white pepper
• 1/2 shot vodka
• A few dashes Worcestershire
• 1 teaspoon Tabasco
• 2 to 3 tablespoons mayonnaise
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Halve eggs lengthwise. Scoop yolks into a mixing bowl and arrange whites on a platter. Mash yolks with finely chopped olives. Add olive brine, salt and white pepper, vodka, Worcestershire, and Tabasco, and combine with just enough mayo to bind. 

Transfer egg filling to a plastic food storage bag and trim one corner to make a pastry bag. Fill egg white halves with yolk mixture and garnish with whole blue cheese-stuffed olives on toothpicks. Chill until ready to serve. 

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