Ingredients:
12 eggs
2 drops food coloring
2 tablespoons mayonnaise (more to taste)
12 black olives, sliced
1 tbsp. mustard
Salt and pepper to taste
Preparation:
Put the eggs in a pot large enough for all the eggs to lie next to each other.
Pour sufficient cold water over them to cover all the eggs.
Bring water to boil, remove from the stove, cover and leave for 15 minute.
Cool down the eggs under cold water.
Peel the eggs and cut them in half .
Carefully remove the yolks and place them in a bowl.
Mix and season with mayonnaise, food coloring, salt and pepper.
Fill the mixture back into the halved eggs and arrange on a plate.
On each egg yolk, place a slice of olive as a pupil and give a plug mayonnaise in the middle of the olive.
Use ketchup to create small veins on the side of the eggs.