Add water to medium saucepan and stir in red food coloring. Add eggs and stir. Bring to a boil. Remove from heat, cover and let sit for 20 minutes.
Carefully remove eggs from red water with a spoon. In the bowl, tap egg with a spoon or press gently with your thumb to create cracks all over exterior. Place back in red water. Refrigerate for at least 6 hours or overnight.
Once chilled, peel and rinse eggs. Slice in half lengthwise and add egg yolks to a medium bowl for the filling. Place hollowed egg whites cut side-up on a serving platter.
Mash yolks until most lumps are gone. Add mayonnaise and avocado. Mix well.
Spoon or pipe filling into hollowed egg whites. Dot filling with a black olive round to create the eye. Enjoy!
