Juicy spider eggs

Yield: 12 spider eggs

• 6 hard-boiled eggs

• 1 tablespoon Dijon mustard

• 2 tablespoon mayonnaise, or

more to taste

• Dash of white wine vinegar

• 1 teaspoon paprika, optional

• Sea salt and freshly ground black

pepper

• 18 black olives, divided

Note: Sliced olives turn deviled eggs into creepy crawlies. To prevent the eggs from cracking while cooking, start with cold water.

Directions:

1. Cut your eggs in half lengthwise, and gently scoop out the yolks. Use fork or spoon to mash the yolks up. Stir in mustard, mayonnaise and vinegar, and season to taste with salt and pepper.

2. Fill your egg white halves with the yolk mixture, heaping it carefully. Hand-sprinkle with paprika to taste, if desired.

3. Slice 6 of your black olives in half, saving both halves for the main part of the spider’s body.

4. Place each half of your olives on the center of an egg yolk for the spider’s “body.”

5. Gather remaining 12 olives, split in half and thinly slice each half into quarters to make the spider’s “legs.” You’ll want four legs on each side for accuracy.