Place eggs in a single layer in a medium saucepan and cover with cold water by at least 1 inch. Bring to a full boil over medium-high heat. Once boiling, immediately cover the pan, remove from heat, and let sit for exactly 12 minutes.

Transfer eggs to a large bowl of ice water and let cool completely, about 10 minutes. This stops the cooking and makes them easier to peel.

Peel the eggs under a thin stream of cold running water — the water gets under the membrane and the shell slides off cleanly, leaving smooth whites.

Slice each egg in half lengthwise. Carefully pop the yolks into a medium bowl and arrange the whites cut-side up on a serving platter or large plate.

Mash the yolks with a fork until no large lumps remain. Add the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper. Stir vigorously until the filling is completely smooth, creamy, and well combined. Taste and adjust seasoning.

Transfer the filling to a piping bag fitted with a round tip, or use a zip-lock bag with one corner snipped off.

Pipe the yolk filling generously into the center of each egg white half, building it up slightly in a mound rather than filling it flat — this gives the eye a more convincing rounded, protruding look.

Dust a tiny pinch of smoked paprika over each filled egg.

Slice the black olives into thin rounds. Press one olive round firmly into the center of the yolk filling on each egg half to create the pupil.

Dip the tip of a toothpick into red hot sauce. Starting just outside the olive pupil, drag the toothpick outward toward the edge of the egg white in a thin, slightly curved line. Repeat 5 to 7 times per egg, spacing the lines unevenly to mimic realistic blood vessels.

Repeat the bloodshot vein step on all egg halves. Serve immediately on a dark platter for maximum dramatic effect, or refrigerate uncovered for up to 30 minutes before serving.