Place eggs in a saucepan and cover with cold water, then bring to a gentle boil. Let boil for 10 minutes, then transfer to ice water to stop cooking and make peeling easier.
Peel the cooled eggs carefully, running them under cold water to remove any shell fragments and ensure a smooth surface. Pat dry with a paper towel.
Slice each egg in half lengthwise using a sharp knife, revealing the firm white and bright yolk inside. Gently remove the yolks into a mixing bowl and set the whites aside for decorating.
Mix the egg yolks with mayonnaise until creamy, helping to create the stuffing. Add a few drops of red beet juice or ketchup to tint the mixture with a spooky red hue for the veins.
Spoon or pipe the yolk mixture back into the hollowed egg white halves, filling them to slightly overflowing for a dramatic look. Chill the stuffed eggs briefly to set the filling.
Thinly slice black olives to create pupils for the eyeballs or tiny irises, and prepare red food gel or tomato sauce for veins. Use a toothpick dipped in food coloring for precise application of tiny veins across the eggs.
Decorate each egg with a black olive slice on top to mimic the iris or pupil, pressing gently into the filling. Use small dots of red gel to draw vein patterns radiating outward, adding a creepy, bloodshot effect.
Optionally, sprinkle a tiny bit of smoked paprika over the eggs for added depth and a slightly smoky tone, enhancing the spooky aesthetic.
Arrange the decorated eggs on a platter and serve immediately for maximum visual impact. Their bright white shells and ghastly decorations create a hauntingly fun presentation.
