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Place eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once the water begins boiling cover the saucepan and turn off the heat. Let sit covered for 10 minutes.
Transfer eggs to a bowl of ice water and allow to cool for 5 minutes.
Carefully peel the eggs and discard the shell. Cut the eggs in half lengthwise, scoop out the yolks and place them in a mixing bowl along with ¼ cup of the olives, mayonnaise, mustard, and garlic powder. Use a fork to mash and stir until thoroughly combined.
Fill the hollowed egg halves with the filling using a pastry bag (without a tip) or small spoon. Sprinkle the eggs with the remaining 1 TBSP chopped olives. Serve immediately or cover and refrigerate until ready to serve.