Place green beans in a large pot and cover with water. Bring to a boil, then cover and cook until tender-crisp, about 5-6 minutes. then Cool in an ice bath, then drain.

While the green beans are cooking, steam the eggs: Fill a bowl with cool water and ice cubes. Place the eggs in a steamer basket set over a few inches of boiling water; cover and cook for 10 to 12 minutes.

Use a slotted spoon to transfer the eggs directly to the ice-water bath for a few minutes. Remove one egg, tap its rounded edge on your countertop to crack the shell, peel off the shell from that end, then return it to the water. Repeat with the remaining eggs, and let them sit for a few minutes in the ice-water bath.

Gently tap each egg all over on your countertop to crack the remaining shell, peel them, Cut each egg in half.

In a large bowl, combine balsamic, oil, salt, and pepper. Toss in the green beans, scallions, and olives.

Mix well and top with sliced eggs.

gently toss with the dressing. Add extra salt & pepper if desired.