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First, place an egg in a small saucepan and cover it with cold water. Bring to a boil and cook for 1 minute, then turn off the heat. Cover and let sit for 15 minutes. Drain the hot water and run cold water over the shell. Then peel the egg and slice it in half lengthwise. Scoop out the yolk into a bowl and mash it with 1 teaspoon of mayonnaise, a dab of mustard and a pinch of salt. Spoon the mixture back into the egg-white halves and top each with a ripe olive.



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