Directions

• Place eggs in a single layer in a large saucepan; add enough water to
• cover by 1 in. Cover and bring to a boil over high heat. Remove from
• the heat; cover and let stand for 15 minutes. Place in ice water
• until completely cooled. Gently crack eggs (do not peel).
• Fill a large bowl with hot water; add food coloring to tint water a
• dark red. Add eggs, making sure they are completely covered by
• water; let stand for 30 minutes. Remove eggs from water; peel (eggs
• should have a veined appearance).
• Cut eggs in half widthwise; place yolks in a large bowl. Set whites
• aside. Mash yolks with a fork; stir in the mayonnaise, mustard, salt
• and pepper.
• To make eggs stand better on serving plate, slice a small piece from
• the bottom of egg white halves. Stuff with yolk mixture. Place an
• olive half in the center of each to resemble an eyeball. Refrigerate
• until serving.
• Yield: 2 dozen.