Start by placing 6-8 large eggs in a medium pot and covering them with cold water, leaving about an inch of water above the eggs.

Bring the water to a boil over medium-high heat. Once boiling, cover and remove from heat. Allow the eggs to sit for 12 minutes.

Immediately transfer the boiled eggs to an ice bath to stop the cooking process.

Gently tap each egg against a hard surface to crack the shell, then peel the eggs under running cold water.

Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a bowl. Set the egg whites aside.

Mash the yolks with a fork or press them through a fine mesh sieve.

Add 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 teaspoon of white vinegar, and salt and pepper to taste. Mix until creamy and well-combined.

Finely chop or process 1/3 cup of black olives in a food processor until almost paste-like.

Spoon or pipe the yolk mixture back into the halved egg whites.

Using the tapenade, draw a small circle in the center of each egg, and then draw concentric circles around the central circle.

Use a toothpick to drag from the center outward through the circles to create the spider web effect.

Drizzle thin lines of Sriracha over the design.

Sprinkle with smoked paprika and chill in the refrigerator for at least 15 minutes.