Bloodshot Eyeball Deviled Eggs
6 hard cooked eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Ketchup (or hot sauce, such as Sriracha, if making for adults)
6 Black olives, cut in half crosswise
Fill a large saucepan with cool water, add eggs, and bring to a low simmer over medium heat. Cook for approximately 10 minutes, drain water, and fill pan with cool water.
When eggs are cooled, peel them and slice in half lengthwise. Remove the yolks and place in a small bowl. Add mayo, mustard and Worchestershire sauce, mash and stir until smooth and creamy.
Fill egg whites with the yolk mixture.
Pipe ketchup in a spiderweb-like pattern across the top of each egg. Garnish each with half an olive.
Serve immediately or refrigerate.