Fill a large pan with water, salt and vinegar. Bring to the boil.
Gently lower the eggs into the water with a slotted spoon so that they don’t crack, then replace the lid and simmer for 10 minutes.
Lift the eggs from the pan with a slotted spoon and plunge into a bowl of ice water to prevent them cooking further. If you don’t have ice, put them in cold water and run the cold tap into the bowl for a minute to help it stay cold.
Once the eggs are cold, remove them from the water and gently tap them on the counter to break the shell all over.
Now they’re ready to peel carefully and pat dry.
Prepare the filling
Using a sharp knife, cut the eggs in half.
Use a teaspoon to scoop the yolks out of the eggs and into a bowl, leaving the whites intact.
Add the quarter of the mayonnaise to the yolks, along with the smoked paprika and mustard.
Break down with a stick blender. Gradually add the rest of the mayo until you have a smooth, pipeable consistency.
Divide the mixture into three and colour one with a drop of red food colouring, one with a drop of green colouring, and leave one as is.
Transfer each filling to a piping bag fitted with a small star nozzle (do them one by one if you only have one piping tip).
Pipe the filling into the holes of the egg whites in swirls - 8 egg halves for each colour.
Decorate
To make the pumpkins, push a small piece of pretzel stick into each orange yolk to resemble a pumpkin stalk.
To make the monsters, place half a pimento stuffed olive on top of each green yolk to resemble a monster with a single eye.
To make the devils, slice small pieces of red chilli (or sweet pepper if you want to avoid too much heat) and push two pieces into each red yolk to resemble devil horns.