Place your eggs in a single layer in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring to a boil, then cover and let sit for 10-12 minutes.

Transfer eggs to an ice bath for at least 5 minutes to cool.

Gently tap each egg against a hard surface to crack the shell and peel under running water.

Slice each peeled egg in half lengthwise and scoop out the yolks into a mixing bowl.

Combine yolks with mayonnaise, mustard, vinegar, salt, and pepper; mix until smooth.

Use red food coloring to draw 'veins' on the egg whites.

Fill each egg white with the yolk mixture, forming a mound on top.

Press half of a black olive onto each filled egg yolk to represent the pupil.