Instructions

1. In a medium saucepan, bring water to a boil. Carefully lower in eggs with a slotted spoon and boil, uncovered, for 8 minutes. Immediately transfer eggs to an ice bath to cool before peeling. Alternatively, use an electric egg cooker, according to package directions.
2. Peel and halve the eggs lengthwise. Remove the yolks, then set the whites aside.
3. Add yolks to a blender or food processor along with mayo and mustard and pulse until smooth. Scrape yolk mix into a plastic bag then cut the corner tip off.
4. Pipe the yolk mix into the egg whites, then place a black olive slice on top.
5. Use a toothpick to draw lines of sriracha sauce on the whites of the eggs to create bloodshot eyes.