Published: by Absolutely Recipes, in the recipes category.
12 eggs
Red food coloring
3/4 cup mayonnaise
1 TBSP prepared mustard
Salt and pepper to taste
12 large pimiento-stuffed olives, halved widthwise
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.
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