ancient deviled eggs

Hard boil 8 eggs; cool, then gently roll across the counter, causing the shell to crackle. Soak the eggs in red egg coloring. When peeled, the eggs will resemble a blood-shot eyeball.

Cut eggs in half, remove yolks, and arrange whites on a plate. In a bowl mash yolks with 3 T. mayonnaise, 1 T. Dijon mustard, 2 dashes hot sauce (optional), and salt and pepper to taste. Spoon mixture into whites. Place ½ black olive in middle of yolk mixture for pupil.

Chill deviled eggs, covered, 1 hour. Serve cold.