Put eggs in a medium saucepan and cover with water and half the food color. Bring to a boil over medium-high heat and boil for ten minutes. Remove eggs from hot water and place on paper towels to drain.

With the back of a spoon, gently tap egg at each end and on the sides. In a medium bowl, add eggs, the remaining food color, and enough cold water to cover the eggs. Refrigerate for 3 hours.

Remove eggs from water and remove shell. Cut each egg in half. Put the yolks in a bowl and mash them with a fork. Add vinegar and mayonnaise and mix thoroughly. Add salt and pepper to taste.

Fill each egg white half with the yolk mixture, about 1 teaspoon per half. Add one olive slice to the top of each egg. Refrigerate until served.