Place the eggs in a saucepan and cover them with cold water by about an inch. Bring to a boil over medium-high heat, then cover the pan, turn off the heat and let the eggs sit for 11 minutes. Move them to a bowl of ice water for 5 minutes, then peel. (Or cook them in the Instant Pot.)

Slice the eggs in half lengthways. Scoop the yolks into a bowl and set the whites on a platter. Add the mayonnaise, Dijon mustard, salt and pepper to the yolks and mash with a fork until smooth. Divide the filling evenly between three small bowls.

To make the spiders, spoon the plain filling from the first bowl into four of the egg white halves. Cut two olives in half lengthways and press one half, cut side down, onto the center of each egg for the spider's body.

Cut the remaining four spider olives in half lengthways, lay each half flat and slice it crosswise into thin, curved slivers. Arrange four slivers on each side of every body for the legs, with the curves bending away from the body.

To make the pumpkins, stir the paprika into the second bowl of filling, plus a drop of yellow food dye if you want a brighter orange. Spoon it into four more egg whites, score curved lines down the sides with a toothpick, and add a small piece of chive or green onion as the stem.

To make the zombie eyes, stir a drop of green food dye into the last bowl of filling and spoon it into the remaining four egg whites. Cut the olive into four thin rings, set one on each egg and fill the center with a tiny piece of roasted red pepper or tomato. Dip a toothpick into red food dye and draw thin veins on the egg whites.

Serve right away, or cover loosely and chill until party time.