Savory Olive Egg Salad

Submerge eggs into a medium-sized saucepan, then cover them with water. Place the saucepan over high heat and bring the mixture to a rolling boil, followed by covering it with a lid. Immediately take the saucepan off the heat source and allow the eggs to sit in the hot water for 10-12 minutes. Remove the saucepan from the hot water, let it cool down, and then peel the eggs. Cut them into small pieces using a knife.

In a large bowl, combine the eggs with mayonnaise, black pepper, and paprika. Use a potato masher or fork to mash the ingredients together until they form a smooth mixture. Gently fold in the olives, taking care not to break them up too much. Cover the bowl with a lid or plastic wrap and refrigerate until you're ready to serve the dish.