Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat, then turn off the heat and cover the pot. Let the eggs sit for about 12 minutes.

Once cooked, transfer the eggs to an ice bath to cool. After they’re cool, gently tap them and peel off the shells.

Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl and place the egg whites on a serving platter.

Mash the yolks with a fork, then add mayonnaise, mustard, and salt and pepper. If you want to achieve the ghoulish green color, stir in the green food coloring until you reach your desired shade.

Using a spoon or piping bag, fill the egg whites with the yolk mixture.

Slice black olives in half and place one half on top of each deviled egg to create the 'eyeball' effect. If you’re feeling adventurous, add a drizzle of food-safe gel for that extra spooky slimy touch!

Place the deviled eggs in the refrigerator for about 30 minutes before serving to allow the flavors to meld.