Begin by placing large eggs in a saucepan and covering them with cold water. Bring to a gentle boil, cover, and remove from heat. Let sit for 12 minutes. Transfer to an ice bath to cool.

Once cooled, gently tap and peel the eggshells. Cut eggs in half lengthwise, removing yolks into a mixing bowl. Add mayo, mustard, salt, and pepper, then mash until creamy.

Spoon or pipe the creamy filling back into the egg whites, creating a generous mound to represent a spider's body.

Slice black olives in half for the bodies and use remaining pieces to cut legs. Decorate each egg with sliced olives creatively as spiders.

Sprinkle chopped parsley or chives over the eggs for freshness. Arrange on a platter, ready to enjoy!

Serve alongside crackers or bread, and drizzle sriracha for a spicy touch. Enjoy and witness the delight of your guests!