Put the eggs in a medium saucepan and cover with water. The water should be about an inch over the eggs.

Cover the saucepan and place it over high heat; bring to a full rolling boil. Remove the pan from the heat and let it stand for 17 minutes.

Remove the lid and drain the eggs; cover with cold water. When the eggs are cool enough to handle, peel them under running water.

Slice the eggs in half lengthwise and set on a platter or egg plate.

Scoop out the yolks and put them in a medium bowl. With a fork or small masher, mix the yolks with the chopped olives and onion, 3 tablespoons of mayonnaise, and the mustard. Taste and more mayonnaise and salt and pepper, as needed.

Using a teaspoon or cookie scoop, fill the egg white halves with the yolk mixture.

Sprinkle the eggs lightly with a little freshly ground black pepper or paprika before serving.

Makes 6 servings of 2 halves each.