# What You'll Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white vinegar
05 - 1/4 teaspoon garlic powder
06 - Salt, to taste
07 - Black pepper, to taste
08 - Green or blue gel food coloring, optional
→ Decoration
09 - 6 black olives, sliced into rounds
10 - 1 small jarred roasted red pepper, cut into thin strips
11 - Paprika or red food coloring, optional
# Steps to Follow:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let eggs stand for 10 minutes.
02 - Drain hot water and cool eggs under cold running water. Peel shells and slice each egg in half lengthwise.
03 - Carefully remove yolks and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and black pepper until completely smooth.
04 - If desired, add green or blue gel food coloring to the yolk filling and mix until evenly tinted.
05 - Spoon or pipe the yolk mixture back into the center of each egg white half, shaping the mixture into a dome.
06 - Place a slice of black olive in the center of each yolk mound to create a 'pupil'.
07 - Arrange thin strips of roasted red pepper radiating from each yolk to form bloodshot lines.
08 - Optionally, dust the eggs with paprika or lightly brush additional red food coloring over egg whites for further effect.
09 - Refrigerate prepared eggs until ready to serve.
