Procedures

1. 1

   Place eggs in a large pot and cover with cold water. Cover pot with a lid and bring water to a boil. As soon as water has boiled, turn off heat. Let eggs sit, covered, for 10 minutes.

2. 2

   Drain eggs and let cool slightly. Peel eggs and cut in half.

3. 3

   Carefully scoop yolk from eggs and place in a medium bowl. Add mayonnaise, mustard, and paprika to bowl. Stir to combine. Season with salt to taste.

4. 4

   Divide filling among egg halves. Top each egg half with an olive ring- this will serve as the pupil.

5. 5

   Slice the red pepper as thinly as possible. Arrange a few red pepper strips around the olive to resemble veins. Repeat with remaining eggs.