Spoon the yolks out of the eggs and place in a blender or food processor with the mascarpone, mayonnaise, parsley, pepper, and salt. Process to a smooth consistency, scraping down the sides of the blender or bowl often. Stir in the chopped olives.
With a spoon or pastry bag, fill the cavities of the egg whites with the olive mixture.
Garnish with the olive slices.
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|Serving Size: 1 Recipe (152g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 144 (61%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 636mg||196 %|
|Sodium 187mg||6 %|
|Potassium 217.3mg||6 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.5g|
|Protein 19.1g||27 %|
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Calories per serving: 238
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