# Components:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - Freshly ground black pepper, to taste
07 - 1/8 teaspoon smoked paprika, plus extra for garnish
→ Decoration
08 - 12 large black olives, pitted
# Method:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and allow eggs to stand for 10 minutes.
02 - Drain hot water and rinse eggs under cold running water until completely cool. Peel shells carefully to avoid tearing the egg whites.
03 - Using a sharp knife, slice each egg in half lengthwise. Gently remove yolks and transfer to a mixing bowl. Reserve the egg white halves.
04 - Mash cooked yolks thoroughly with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, and smoked paprika until the mixture is creamy and smooth.
05 - Evenly spoon or pipe the yolk mixture into the hollowed egg whites, mounding slightly for presentation.
06 - Slice each olive in half. Use one half as a spider body and slice the other half into thin strips to form legs.
07 - Place one olive half body atop each filled egg. Arrange three to four olive leg strips on each side of the body to resemble spider legs.
08 - Lightly dust eggs with additional smoked paprika for garnish. Chill until serving.
