Start by placing your eggs in a saucepan and covering them with cold water.

Bring the water to a rolling boil, then turn off the heat and cover the pot. Let the eggs sit for about 12-14 minutes.

Transfer the eggs to an ice-water bath for about 5 minutes to cool.

Gently crack the shells and peel the eggs under running water to remove stubborn bits.

Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl.

Mash the yolks with a fork until crumbly, then add mayonnaise, mustard, salt, and pepper. Mix until smooth.

Spoon the yolk mixture back into the halved egg whites or use a piping bag for presentation.

Sprinkle each egg with paprika and top with a slice of black olive to create 'creepy eyeballs.' Use chives or green onion tops for 'spider legs.'