Hard-cook and shell 6 eggs. Holding each upright, draw a guideline around middle with tip of knife, then make even saw-tooth cuts into egg above and below the line all the way around.

Carefully pull halves apart; remove yolks and mash in small bowl. Blend in 2 tablespoons mayonnaise, 1 teaspoon prepared mustard and salt and pepper to taste. Place a small stuffed green olive in each egg-white half, then fill with yolk mixture; chill.

Makes 6 servings.

Note: Pack in refrigerator egg-storage pan or throwaway foil pie or cake pan; cover lightly with transparent wrap or foil and carry to picnic ground in insulated cooler.