Salmon Stuffed Eggs

Hard boil eggs, peel, slice in half and separate yolks from whites. Make sure you're salmon is de-skinned and de-boned. Mix mayonnaise, dill pickle relish, egg yolks, dill weed and black pepper  well in a bowl.Pour entire mixture into large plastic bag. Cut off corner of bag to allow piping. Start piping the mixture into your boiled egg whites until you achieve a pretty presentation for your "deviled eggs." While doing this, place the deviled eggs on a wadded up tea towel so that they do not fall over. Lightly sprinkle each egg white with paprika. Keep the deviled eggs on the wadded up tea towel until ready for use so that they do not fall over. Then, pipe the remaining salmon on a pretty plate so that you have an approximate 12-inch round circle of solid salmon. Arrange your deviled eggs around the outer edges of the circle. Pipe a pretty edge of the leftover salmon to the outside of the circle around the outside of each deviled egg. Top each egg with a pimiento stuffed olive. If you want something totally different, add a sliced piece of pickled jalapeno pepper to the top of each deviled egg. Sometimes I alternate each deviled egg with a stuffed pimento olive and a sliced pickled jalapeno pepper. Refrigerate until nice and cold, then serve.