Place eggs in the bottom of a large pot or dutch oven. Cover with water and place over medium-high heat on the stove. Bring water to a boil, and cook for 12 minutes. (You can reduce the heat so that there is a steady boil, but it won’t boil over.) Turn heat off and let sit for about 5-10 more minutes.

Place a large bowl in the sink and fill with ice and water. Gently move the eggs, one at a time, from the pot to the ice water. I use a slotted spoon to do this. Allow the eggs to sit for about 10 more minutes. To peel the eggs, I first gently 'crack' them on the counter, then run them under cold water as I peel them.

Once all are peeled and rinsed, slice each one in half, lengthwise.

In a medium size bowl, add the egg yolks. You can gently squeeze the sides, and the yolk should fall out or you can use a spoon to remove it.

Mash the yolks with a fork, then add the mayo, mustard, salt and pepper. Stir to mix well. Start with ⅓ cup of the mayo and add more if you want it creamier.

Place your egg halves on a serving platter, and use a spoon to fill each hole with the mixture.

Using 12 of the olives, cut in half and place one half in the center of each egg half. Next, cut an olive in half and slice thin to make the legs. Place 3 or 4 legs on either side of each olive half, for the legs. Repeat until all eggs have full spiders! Serve immediately or refrigerate until ready for use. Can be stored for about 3 days in an air-tight container.