Steam the eggs.

Fill a large bowl with iced water. Set aside.

In a medium-sized saucepan with a tight-fitting lid, pour ½-inch of water into the bottom.

Place the pot over medium-high heat and bring the water to a boil.

Carefully add the eggs to the bottom of the pan and cover the pan with it’s lid.

Bring the pot back to a boil and allow the eggs to steam for 12 minutes.

Use a wire spider to remove the eggs and immediately plunge them into the bowl of ice water.

Allow the eggs to cool completely.

Prepare the deviled eggs.

Peel the eggs and slice them in half lengthwise.

Scoop out the yolks and place them in a small mixing bowl.

Place the egg white halves onto a serving plate.

Use a fork to mash the yolks.

Mix in the mayonnaise, mustard, hot sauce, garlic powder, relish, salt, and pepper until smooth.

Use a teaspoon to mound the egg yolk mixture back into the egg white halves.

Assemble the spiders.

Slice each olive in half lengthwise.

Place one olive half into the center of each deviled egg.

Slice the other olive halves into thin slices, then cut the slices in half to make the spider’s legs.

Place eight ‘legs’ on each spider’s body.

Sprinkle the spider eggs lightly with sweet paprika.

Cover and chill until ready to serve.