Begin by bringing a 4-quart pot of water to a rolling boil over high heat. Carefully add the large eggs to the boiling water and cook them for exactly 14 minutes.

Once the 14 minutes are up, promptly transfer the eggs into an ice bath. Let the eggs sit for 15 minutes.

After the ice bath, gently tap each egg on a hard surface to create cracks all around the shell.

Prepare a dye bath by mixing 12 drops of gel red food coloring with 4 cups of cold water. Soak the cracked eggs for at least 2 hours.

Once the eggs have taken on their spooky color, peel them under running water.

Slice each peeled egg in half lengthwise. Scoop out the yolks and combine them with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper.

Spoon or pipe the yolk mixture back into the hollowed egg whites.

To finish, place a slice of black olive on top of each filled egg and insert a small piece of diced pimento into the center.