Olive and Herb Deviled Eggs

Cut peeled eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.

Mix mashed yolks, mayonnaise, chopped herbs, garlic pepper and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprig or leaves.