4 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons hot sauce
Juice of one small grated onion
1 tablespoon Worcestershire sauce
2-3 roasted red peppers, drained and pureed in a food processor or 4 ounces roasted red pepper spread
12 black olives
Salt and freshly ground pepper, to taste
Place eggs in a saucepan and fill halfway up with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over them until both the water and the pan feel cool. Let the eggs cool in the water for 5 minutes.
When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell and discard.
Place the eggs on a cutting board and cut each egg in half lengthwise. Scoop the yolks out of the eggs into a medium-size mixing bowl. Place the egg white halves on a serving platter and reserve.
Add the mayonnaise, mustard, hot sauce, onion juice, Worcestershire sauce, red pepper spread, salt and freshly ground black pepper to the yolks. Mash with a fork until paste-like. Spoon the egg mixture into a sealable plastic bag and squish it all into one of the bottom corners. Snip a little bit off of the corner of the bag and squeeze the yolk mixture out into each of the egg white halves.
Once all the eggs are filled, place an olive into the middle of the yolk mixture so that the hole of the olive is pointing outward looking back at you. Spooky!