- 10 eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon paprika
- 1 jarred roasted red pepper, rinsed and dried
- 5 black olives, cut into 1/8 inch rings.
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.
Drain eggs and let cool slightly. Peel eggs and cut in half.
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.
Divide filling among egg halves. Top each egg half with an olive ring- this will serve as the pupil.
Slice the red pepper as thinly as possible. Arrange a few red pepper strips around the olive to resemble veins. Repeat with remaining eggs.