Begin by placing large eggs in a single layer in a saucepan and covering them with cold water. Turn the heat to high, bringing the water to a rapid boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.

After the timer goes off, quickly transfer the boiled eggs to an ice bath with cold water and ice cubes. Allow them to chill for at least 5 minutes.

Carefully tap the eggs on a hard surface to crack the shells, then roll them gently to create more cracks. Peel the shells off under running water.

Once peeled, slice each egg in half lengthwise, exposing the rich yellow yolk. Gently scoop out the yolks into a mixing bowl.

In your mixing bowl, combine the yolks with mayonnaise, mustard, white vinegar, salt, and pepper. Use a fork to mix until smooth.

Prepare your decorations by carefully using red food coloring to draw thin, creepy ‘veins’ on the egg whites.

Using a piping bag or a Ziploc bag with a corner snipped off, fill each egg white half with the yolk mixture.

Place a half of a black olive in the center of each filled egg to serve as the ‘pupil.’