Start by placing your large eggs in a pot and covering them with cold water. Bring the water to a gentle boil over medium heat, then reduce the heat to a simmer and cook for 9-10 minutes. Once done, transfer the eggs to an ice bath for at least 10 minutes to cool.

In separate cups, mix cold water with black food coloring gel to achieve a deep hue. The more gel you use, the darker the color will be.

After your eggs have cooled, gently crack the shells without removing them and submerge the cracked eggs in the coloring solution. Refrigerate them for at least 3 hours or ideally overnight.

Once soaked, rinse the eggs under cool water to remove any residual coloring and gently peel them.

Cut each peeled egg in half and carefully remove the yolks. In a mixing bowl, mash the yolks together with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

For an extra Halloween twist, consider adding a few drops of green or purple food coloring to the yolk mixture. Blend thoroughly to achieve even color distribution.

Using a piping bag, carefully fill the egg white halves with the yolk mixture, swirling it for a decorative finish.

Sprinkle your filled eggs with smoked paprika and any additional toppings, such as black sesame seeds or chives, for added texture and flair.