Halloween deviled eggs (spider deviled eggs)

Steps

1. Bring a pot of water to a boil. Gently lower in the eggs with a spoon, reduce the heat to a gentle simmer, and cook for 11 minutes. Meanwhile, prepare a bowl of ice water.
2. Transfer the eggs to the ice bath and let cool for 10 minutes. Tap them all over on the counter to crack the shells, then peel them under cold running water, starting from the wider end where the air pocket sits.
3. Pat the eggs dry, slice them in half lengthwise with a thin knife wiped clean between cuts, and slide the yolks into a bowl. Arrange the egg white halves hollow-side up on a serving platter.
4. Mash the yolks with a fork until finely crumbled, then add the mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and lump-free; taste and adjust the seasoning as needed.
5. Transfer to a piping bag fitted with a star tip, or a zip-top freezer bag with a corner snipped off, and pipe a generous rosette of filling into each egg white half. Dust lightly with smoked paprika.
6. To make the spiders, cut each olive in half lengthwise. Place one olive half cut-side down in the center of each egg to form the body. Slice the remaining halves into thin crescent strips and arrange four legs on each side of the body, pressing them gently into the filling.
7. Refrigerate for 30 minutes before serving, and serve within a few hours so the olives do not bleed into the filling.