Start by placing large, fresh eggs in a saucepan and covering them with cold water, about an inch above the eggs. Bring the water to a vigorous boil over medium-high heat, then turn off the heat, cover the saucepan, and let the eggs sit for 10-12 minutes. Afterward, transfer the hot eggs to an ice bath for about 5 minutes until fully chilled.

Once the eggs are cool, gently tap them on a hard surface to crack the shells. Carefully peel the eggs under cool running water.

Slice the peeled eggs in half lengthwise, and carefully scoop out the yolks into a mixing bowl. Mash the yolks with mayonnaise, mustard, and white vinegar until smooth. Season with salt and pepper to taste before setting aside.

Use red food coloring to draw veins on the egg whites, starting from the yolk hole outward in wavy lines.

Use a spoon or piping bag to fill each egg white with the yolk mixture, ensuring a generous amount fills the hollow.

Place a half black olive in the center of each filled egg to represent the pupil.