6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Whole black olives, to decorate eggs

 

Cut eggs lengthwise in half. Slip out yolks and mash with fork.  Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.   Slice olives.  Decorate.