Spider Deviled Eggs

The filling stays reassuringly traditional, which is exactly why these work: picky eaters grab them without hesitation, and then everyone photographs them before the first bite. The olive spiders take seconds each once you get the rhythm.

Makes 12 deviled eggs · 30 minutes

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1/4 teaspoon paprika, plus more for dusting
• Salt and black pepper
• 6 large black olives, for the spiders

Instructions

1. Place the eggs in a saucepan, cover with cold water by an inch, and bring to a boil. Cover, remove from heat, and rest 10 minutes. Chill in ice water, then peel.
2. Halve the eggs lengthwise and pop the yolks into a bowl. Mash with the mayonnaise, mustard, and paprika until smooth. Season with salt and pepper.
3. Pipe or spoon the filling back into the whites and dust lightly with paprika.
4. For each spider: halve an olive lengthwise. Place one half cut-side down as the body, then slice the other half into thin strips and arrange as legs. Perch one spider on each egg and serve.