Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard (or Dijon for more tang)
- 1/8 teaspoon salt (adjust to taste)
- 1/8 teaspoon black pepper
- 12 to 15 large pitted black olives
- A pinch of smoked paprika (optional for color)
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil, then cover and remove from heat. Let the eggs sit in the hot water for 12 minutes.
- Transfer the eggs to an ice bath immediately. Let them cool completely for at least 10 minutes. This makes them much easier to peel.
- Carefully peel the eggs and slice each one in half lengthwise. Gently remove the yolks and place them in a small mixing bowl.
- Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, salt, and pepper. Stir until the mixture is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves. If you want a neat look, use a piping bag with a round tip.
- To make the spiders, cut a whole olive in half lengthwise. Place one half on top of the yolk filling to be the spider’s body.
- Take the other olive half and slice it crosswise into thin crescent shapes. These will be the legs. Place four legs on each side of the olive body, pressing them slightly into the yolk so they stay in place.
- Dust the eggs very lightly with paprika if you want a bit of extra color, then serve cold.
- Cook Time: 22 minutes