Boil eggs in salted water for 12-15 minutes. Plunge into cold water to cool for 2 minutes. Peel while still warm, slice longitudinally. Remove hardened yolks. Blend into yolks the Miracle Whip and canned olives. Olive pieces should be less than 1/4-inch long. Spoon into egg halves.

Arrange on a platter with contrasting garnish, such as Red peppers, Green beans, broccoli, and/or tomatoes. I like using cauliflower to continue the white of the boiled eggs.

Using a thin-bladed knife, slice truffles as thinly as possible. Use as garnish over the yolk-Miracle Whip-olive mixture, pressing down slightly. Refrigerate covered for 20–30 minutes before serving. The wait period allows the aromas to permeate the eggs. Use are hors d'oeuvres. Makes 48 devilled eggs.