- 4 Eggland's Best Hard Cooked-Peeled Eggs, halved
- 3 Tablespoons mayonnaise
- 1/2 Teaspoon Dijon mustard
- 1/8 Teaspoon salt
- 1/8 Teaspoon pepper
- Pitted black olives for decoration
Cut eggs in half lengthwise.
Spoon out the yolks and mash.
Stir in mayonnaise, mustard, salt, and pepper.
Fill whites with egg yolk mixture, heaping it lightly.
Place whole olive on yolk for the eyeball.
Refrigerate until ready to serve!