Cut eggs in half lengthwise. Scoop yolks out of egg halves. Mash egg yolks in a bowl. Stir in 2 tablespoons mayonnaise and mustard. If mixture is too dry, add a little more mayo until creamy. Season to taste with salt and pepper. Spoon or use a piping bag to fill each egg white. Sprinkle each top with a little paprika, and top each deviled egg half with an olive half, cut side up. Makes 16 deviled egg halves. You can easily double this recipe!
Classic Deviled Eggs