1. Place eggs in a saucepan and cover with cold water, bring to a boil over medium heat, then simmer for 9–10 minutes.

2. Transfer eggs to ice water immediately and let cool completely for easy peeling.

3. Gently crack shells and submerge eggs in colored water for 30 minutes for a marbled effect, then peel.

4. Slice eggs lengthwise and remove yolks into a bowl, place whites on a towel to dry.

5. Mash yolks with mayonnaise, mustard, salt, and pepper until smooth; add food coloring or optional ingredients for tint or heat.

6. Use a spoon or piping bag to fill egg whites with the yolk mixture.

7. Top each egg with a black olive slice as a pupil and drag paprika or red coloring with a toothpick for bloodshot veins.

8. Refrigerate filled eggs for at least 30 minutes before serving on a dark platter with decorative props.