Halloween Deviled Eggs

Instructions

1. Place eggs in a saucepan and cover with water ½-inch above the eggs. Bring the water to a rolling boil over high heat, cover, and remove from the heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water for 5 minutes.
2. While the eggs are cooling, prepare two separate bowls with 2 cups of water and 2 tablespoons of vinegar in each. Add ½ teaspoon of black gel food coloring to one bowl and ½ teaspoon of red gel food coloring to the other bowl.
3. Once eggs are cooled, remove from the ice bath and gently tap with the back of a spoon or on the counter all over to crack the shells, while leaving them on the eggs, and being careful not to break the membrane between the egg and the shell. Place half of the cracked eggs in each bowl and let sit for an hour to absorb the coloring.
4. Remove the eggs from the bowls with tongs (reserve the water), and peel the eggs gently under running cold water.
5. Cut the eggs with the black marbling in half from top to bottom, cut the eggs with the red marbling in half across the center. Trim a tiny piece across the bottom of each egg so they stand upright.
6. Using the reserved colored water, dip a piece of unwaxed floss or a toothpick into it and create a marbling effect on the sliced, upward-facing portion of the egg. (Add additional gel coloring to the water if it isn't dark enough)
7. Remove the yolks from each egg and place them in a medium bowl, place the whites on a serving platter.
8. With a fork, mash the yolks into a fine crumble. Mix in mayonnaise, dill pickle juice, mustard, and salt until smooth.
9. Use a piping bag or spoon to fill all the egg whites with the yolk mixture.
10. Use two different sizes of piping tips. With the larger tips, cut out circles of cheese. Use the smaller tips to cut out the centers of the cheese so you have a ring.
11. Use the smaller tip to cut out a circle of olive and place it inside the circle of cheese to form a pupil. Place it on top of the egg yolks.
12. Use 2 black olive end pieces to create the body of each spider. For the legs of each spider, cut 2 black olive slices thinly into 8 pieces and place them around the olive "body" to resemble a spider on the black marbled eggs.