Pimento-Stuffed Olive Boosted Egg Salad

Place eggs in a medium saucepan and cover with water. Bring to a boil, then remove from heat and let eggs stand for 10 to 12 minutes. Once the time is up, remove the eggs from the hot water, cool them down, peel, and chop.

In a large bowl, combine chopped eggs, mayonnaise, black pepper, and paprika. Using a potato masher or fork, mash the mixture until smooth. Gently incorporate olives. Refrigerate until serving time.