Prepare the Potatoes: Start by boiling the baby potatoes in salted water until they are fork-tender, which should take about 10 to 12 minutes. Once cooked, let them cool.

Slice and Scoop: After cooling, slice each potato in half lengthwise. Carefully scoop out the insides using a small spoon or melon baller, making sure to leave enough potato to form a sturdy shell. Place the scooped potato flesh in a mixing bowl.

Prepare the Filling: In the mixing bowl, add the hard-boiled eggs, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mash everything together until smooth and creamy.

Fill the Potatoes: Fill each potato shell with the deviled egg mixture, mounding it slightly on top.

Make the Eyeballs: Place a slice of black olive in the center of each deviled potato to mimic an eyeball. To give it a bloodshot effect, dip a toothpick into the red food coloring and draw tiny lines radiating from the olive to the edge of the filling.

Garnish and Serve: If you're feeling extra fancy, you can garnish the plate with some fresh parsley. Serve immediately or refrigerate until ready to serve.