Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.

Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.