Hard-boil the dragon's eggs (2 hours) or hens' eggs (12 minutes).

While the eggs are boiling, mix the mayonnaise and wine or grape juice in a bowl.

Refrigerate the mayonnaise mixture to chill.

Cool the cooked eggs under cold running water.

Gently tap the eggs to crack the shells.

Carefully remove the shells from the eggs.

If desired, dip the shelled eggs in diluted food coloring.

Line a basket or shallow serving bowl with fresh herbs to create a nest.

Place the colored or plain eggs in the herb nest.

Spoon the chilled mayonnaise mixture over the eggs.

Sprinkle with paprika to garnish.