1. Pop the eggs in a pot, cover with cold water by an inch, and crank the heat to a boil. Once it’s rolling, cover it, kill the heat, and let them sit 10-12 minutes.

2. Plunge them into an ice bath for 5 minutes to cool down and make peeling easier. Crack and peel under running water if they’re stubborn.

3. Slice each egg lengthwise, scoop the yolks into a bowl, and set the whites on a platter, cut-side up.

4. Mash the yolks with a fork, then mix in the mayo, mustard, vinegar, and green coloring until it’s creamy and bright. Add a pinch of salt and pepper—thin it with a splash of water if it’s too thick.

5. Spoon or pipe that green goodness back into the whites, piling it up for that bulging eyeball look.

6. Stick an olive slice in the center of each for the pupil.

7. Mix a teaspoon of mayo with 1-2 drops red coloring for the veins. Use a toothpick or tiny piping tip to draw those red lines out from the pupil.

8. Chill for 10 minutes to set, then dust with paprika if you want that extra gory flair.