Stuffed Eggs with Mustard

Place eggs in a pot of cold water and bring to a boil over high heat.

Remove from heat, cover, and let sit for 10 minutes to allow eggs to cook through.

Transfer eggs to an ice bath to cool completely, then peel and halve them lengthwise.

Carefully scoop out the yolks into a bowl, keeping the white halves intact for stuffing.

Mash the yolks with a fork, then mix in the oil, mustard, minced dill, sugar, and salt to create a smooth filling.

Spoon or pipe the yolk mixture evenly into each egg white half.

Top each stuffed egg half with one olive and arrange on a serving platter.

Chill until ready to serve, allowing flavors to meld.