Boil 6 eggs for 20 minutes. Cool for 5 in cold water. Slice eggs in half, remove yolks and mix with 2 tbsp. mayo, 1 tbsp. spicy brown mustard, a sprinkle of salt & pepper and 1 drop of red dye.
Use a 1½ inch round cookie cutter to cut 12 circles out of 3 pieces of bread. Flatten the circles as much as you can into wafers. Toast them for 5-7 minutes at 350 F (175 C).
Use the opposite side of a standard pastry-piping tip to cut an olive-sized hole through the top of an egg.
Remove the cut piece from the egg. Don’t discard.
Cut it in half.
Use half of the piece to place back into the egg, and push it down, just enough to make room for an olive slice. The cut piece will hold the olive in place.
It should look like this on the other side, with space for filling.
Cut a half-inch sized slice from an olive and place it perfectly into the egg.
Carefully turn the eggs over and fill, making sure not to over-fill. You don’t want it to spill out from under the eggs when you flip them over.
Place your thin bread toast or rice cracker right on top to seal it. Flip it over and repeat for the others.