Deviled Eggs

I am the designated Deviled Egg bringer for most family gatherings involving a meal.
Here is my recipe. Sometimes I change it up, but we always come back to the same basic recipe.
I don't measure. These are my best guesstimates.

You will need:
8 hard boiled eggs peeled and halved lengthwise
Yolks separated into a medium bowl
1 teaspoon Dijon mustard
1/2 cup light mayo (you can use regular mayo if you want)
Salt and pepper to taste
Sweet Paprika
4 green olives, halved

Hard cook your eggs.
I always make a couple extra in case some explode. If they don't, then those are the cooks goodies. :)
Cover eggs in a medium saucepan with water and a pinch of salt. Cover pan with tight fitting lid. Bring to a boil. Turn the burner off, but leave the eggs on the burner. Leave them there with the lid on for 15 minutes.

Place pan under faucet and cool the eggs with cold water.
Remove the eggs to a bowl and chill the eggs for at least 1 hour.

Take eggs out of fridge. Peel.
One trick is to hold the egg in one hand with a towel, and crack the egg in half with the knife, with the shell still on. This works especially good with those stuburn eggs with tight shells.

Carefully scoop the entire egg out of the shell with a spoon.
If you use water to remove some of the little pieces of shells, be sure to pat the eggs dry with some paper toweling.

Separate the yolks to a medium bowl,
Place the egg white halves on a tray, large plate, or cutting board.

Mash the yolks with the back of a fork, or a pastry cutter.

Add S & P to the yolks, the Dijon, and the mayo.
Stir to combine.
Adjust the seasoning if needed.

Place the yolk mixture into a sandwich baggie. Twist the top, and clip a small hole into the tip of the bag.
While squeezing with the top hand and using the bottom hand to guide, squeeze the mixture into the whites where the yolk used to be.

Dust the top of the eggs with some paprika.

Insert an olive half into half of the eggs if desired.

Transfer to serving tray. If you transfer the eggs before you add the paprika, you will have it all over your serving tray.

Enjoy