- 12 large eggs
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 (2.25 oz) can black sliced olives
- 3 tbsp Sriracha hot sauce
Boil eggs for about 8 minutes. Drain and rinse. Peel eggs. Halve the eggs. Separate the yokes from the whites. Place yolks into a bowl and set aside whites. In the bowl of a food processor, combine yolks, mayonnaise, and mustard. Pulse until smooth, then use a spatula to scrape into a resealable plastic bag. Work mixture into the corner of the bag and snip off the tip. Pipe the filling into the egg whites. Set a black olive slice in the center of each egg. Using a toothpick, draw Sriracha lines on the egg white to create bloodshot eyes. Serve immediately or store, covered, in the fridge for up to two hours.