Start by placing large eggs in a saucepan and cover them with cold water. Bring to a rolling boil over medium-high heat. Remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice water bath to cool for at least 5 minutes.

Carefully crack the cooled eggshells by tapping them gently on a hard surface and peel the eggs under running water.

Slice the peeled eggs in half, gently removing the yolks and placing them in a mixing bowl. Mash yolks, then mix in mayonnaise, mustard, and green food coloring until smooth.

Fill each egg white half with the green yolk mixture using a spoon or piping bag. Ensure each piece has a slightly overflowing filling.

Garnish with edible eyes, chopped olives, or crumbled bacon. Chill until ready to serve.