8 hard-cooked eggs, peeled and cut in half lengthwise
Lettuce leaves garnish (optional)
1/2 C. cooked, peeled and chopped shrimp
3 T. chopped pimento-stuffed olives
2 t. minced onion
1 T. chopped Italian parsley
2 t. plus 1 T. fresh lemon juice (divided)
1/4 t. salt
1 T. olive oil
1/2 C. mayonnaise
16 thin 1-inch strips roasted red bell pepper or pimento
Cherry tomatoes, garnish (optional)

Remove yolks from eggs and set aside. Cut a sliver from the bottom of the whites so they will sit flat. Place lettuce on a serving platter and set the whites on it.

In a bowl, mash four of the yolks. Add the shrimp, olives, onion, parsley, 2 teaspoons lemon juice, salt and olive oil and combine well. Scoop the mixture into the egg whites so each white is just filled. Stir the mayonnaise with the remaining 1 tablespoon lemon juice until it is spreadable. Top each egg with a cap of mayonnaise. Grate the reserved yolks over the stuffed eggs. Lay a strip of red pepper on top of each egg. Garnish the platter with cherry tomatoes.
Make 8 servings