Halloween Deviled Eggs

1. Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a roiling boil, then remove from heat, cover, and let sit for 12 minutes.
2. Transfer the eggs immediately to an ice-water bath and let cool completely. Gently peel the shells and slice each egg in half lengthwise.
3. Carefully remove the cooked yolks and transfer to a mixing bowl. Arrange the egg white halves on a serving platter.
4. Mash the yolks throughly with a fork until fine and crumbly. Add mayonnaise, Dijon mustard, salt, and black pepper. Mix until completely smooth and creamy.
5. Spoon the yolk mixture into a food-safe silicone mini skull and ghost mold. Press firmly to fill all the facial details, then scrape off any excess so backs are flat.
6. Place filled mold in the freezer for approximately 10 minutes or until firm enough to release without losing any of the mold details.
7. Carefully remove each shape from the mold and place one into each egg white half.
8. Lightly sprinkle with smoked paprika and crushed red pepper flakes. Add whole peppercorn to make eyes on skulls and ghosts, if desired.
9. Serve immediately or refrigerate until ready to enjoy!

Tip: for sharper mold details, make sure the yolk mixture is completely smooth before pressing it into the mold. A small food processor can help create an extra-creamy texture.