Spooky Deviled Egg Spiders

Directions

1. Begin by preparing the olives. Slice six of them in half lengthwise and set them aside. For the remaining six, trim off the very tips, then cut each one into four thin half-moon shapes.
2. While the olives rest, cook the eggs. Place the six eggs in a saucepan and pour in enough cold water to cover them by at least two inches. Bring the water to a vigorous boil for exactly one minute, then reduce the heat to low. Cover the pot and let the eggs sit for 15 minutes. Afterward, drain the hot water, refill the pan with cold water, and allow the eggs to cool completely before peeling.
3. Once the eggs are cool enough to handle, slice each one lengthwise down the middle. Gently scoop out the yolks, wiping your knife clean between each cut to keep the white edges neat.
4. In a mixing bowl, mash the yolks together with three tablespoons of mayonnaise, the teaspoon of Dijon mustard, and a pinch of salt and pepper. Use a fork, a small masher, or a hand blender to reach your preferred consistency. Taste the mixture and adjust the seasoning as needed, adding the final tablespoon of mayonnaise if you prefer a creamier texture.
5. Spoon or pipe the yolk mixture back into the egg white halves, creating a small mound on each one to resemble a spider's body. I found that roughly one tablespoon per half worked perfectly.
6. To assemble the spiders, press one olive half into the center of each yolk mound. Then, arrange four of the thin olive slices around the outer edge of each mound. For a secure hold, press one end of each slice into the filling and curve it slightly around the edge of the egg white. The filling will help keep everything in place.