Yellow Mustard1 tsp
Black Olives (to garnish)20
Paprika Powder10 gm
Parsley(finely chopped)few sprigs
Salt to taste
Place eggs in a wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and cool in refrigerator. Peel the eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Add mustard, mayonnaise, salt pepper and parsley, mix well to combine until smooth and creamy. Using the piping bags, fill the mixture in to the whites. Cut whole olives in half. Put one half on mashed yolks for the spider's body. Thinly slice the other half for the spider's legs. Put four legs on each side.
(Courtesy: Chef Prem K Pogakula – Executive Chef, The Imperial)