1. Cut 6 of the eggs in half lengthwise. Carefully remove yolks.
2. In a medium bowl, combine yolks with the remaining whole egg, mayonnaise, mustard, relish, lemon juice, optional jalapeno peppers, salt, and pepper. Mash well with a fork, until smooth.
3. Using a small spoon, gently fill egg whites with yolk mixture. Dust with paprika, and garnish each with ½ olive. Serve chilled.
Serves 6. Per Serving: 140 cal, 3g carbs, 7g protein, 10g fat, 220mg chol, 450mg sodium, 0g fiber