Deviled Eyeballs - cooking recipe

Ingredients

Eyeballs
18 eggs
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Decoration
10 green olives, sliced
2 ounces fusilli, col buco
red blue and green food coloring

Preparation

Cover eggs with 1 inch of cold water, bring to a full boil for 1 minute, cover and remove from heat. Let stand 17 minutes. Rinse eggs in cold water.
Gently tap each egg with a metal spoon in several places to crack the shell. The objective is NOT to break it, but to create small cracks for the bloodshot effect of the eyeballs. Place in pan ice water (just enough to cover them), add enough red food coloring to make the water a deep red. Let sit for 1-2 hours.
Boil pasta according to directions with a few drops of red food coloring. Drain, rinse and place on platter.
Crack and peel eggs, rinse.
Cut eggs in half crosswise on a slight diagonal and remove yolks.
Blend yolks with all remaining ingredients - you will want the mixture to be a bit stiff. Divide into batches and add food coloring as desired for different eye colors.
using a melon baller or small ice scoop, place a scoop into each eye and top with an olive slice. Place on the brains!