Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
Bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes.
Drain. Cool the eggs under cold running water. Peel once cold.
Halve the eggs lengthwise and scoop the yolks into a bowl.
Mash the yolks with a fork.
Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined.
Spoon into icing nozzle/bag (alternative: use a re-seal-able plastic bag, snip a corner off the plastic bag once you spoon in the mixture).
Squeeze the yolk mixture into the egg halves, place an olive on top of each.
Stirring the water in a circular motion while it is boiling will ensure that the yolk remains in the center of the egg.
Serving Size 6 Servings