Start by placing the large eggs in a medium saucepan and covering them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 10-12 minutes.

Carefully transfer the eggs to an ice bath using a slotted spoon. Allow the eggs to cool for at least 5 minutes to make peeling easier.

Tap each egg gently on the countertop to crack the shell, then roll it slightly to loosen the pieces. Peel the eggs under cool running water for the best results.

Slice each peeled egg in half lengthwise, separating the whites from the yolks. Place all the yolks into a mixing bowl. Add mayonnaise, mustard, white vinegar, salt, and pepper. Mash until smooth and creamy.

Using a toothpick or small brush, carefully create vein-like patterns on the egg whites with red food coloring.

Fill each egg white half with the yolk mixture using a spoon or piping bag until it forms a nice dome shape.

Slice black olives in half and place one half on each filled egg as the pupil.