Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then remove the pan from the heat, cover it, and let the eggs sit for 12 minutes.

Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes, then peel off the shells.

Slice each egg in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and mash them with a fork until smooth.

Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and 1/2 teaspoon paprika to the yolks. Stir until the mixture is creamy and evenly colored.

Spoon or pipe the yolk mixture back into the egg white halves. Dust the tops lightly with extra paprika.

Arrange small pieces of sliced black olive on each filled egg to form eyes and a mouth.