Halloween Deviled Eggs

Directions

1. Hard boil the eggs: place 6 large eggs in a large saucepan, cover with cold water by about an inch, put the lid on, and bring to a boil over high heat.
2. Once boiling, cook for 6 minutes (or to your preferred doneness). Use a spoon to transfer eggs to a bowl of ice water and let sit for 5 minutes. Tap eggs on the counter to crack shells, then peel under cold running water.
3. Slice each egg in half lengthwise and scoop out the yolks into a bowl. Add 3 tablespoons mayo, 1 teaspoon mustard, and 1–2 teaspoons pickle relish (with juice). Mash with a fork until smooth. Season with salt and pepper to taste. If making pumpkin-shaped eggs, stir in ½ teaspoon smoked paprika.
4. Return the yolk mixture to the egg white halves. You can spoon it in or pipe it using a zip-top bag with a corner snipped off.
5. For spider deviled eggs: cut 12 black olives in half. Place one half on top of each egg for the body. Thinly slice the other halves to make legs, arranging 4 legs on each side of the body.
6. For pumpkin deviled eggs: mix the smoked paprika into the yolk mixture before piping. Pipe the filling into the eggs, then top each with a small piece of chive for the stem. Optionally, use a toothpick to create vertical lines on the filling to resemble a pumpkin, and sprinkle extra paprika on top.